This meal is the bomb.
Just ask my family. I made it for the whole extended crew and they ALL loved it. That rarely happens when this crowd. There are some picky people in my family!
This jerk marinade is filled with crazy flavor and a bit of zing!! And it transports me to the tropics–which, who doesn’t want to be in the tropics on a weeknight? Or any night for that matter!!
I love jerk anything and I love pairing it with fruit. Remember my Caribbean Chicken Salad with Mango Salsa? It was a huge hit and a meal I could eat weekly. And now I have this fabulous dish to add to my menu when I am feeling the desire to head to the islands!
Just look at those vibrant colors! The fresh fruit salsa is the perfect contrast against the spiciness of the jerk pork and the rice, soaks it all up.
The first step is to make the marinade. You just drop it all into the food processor and zip, zip it is done!
Let the pork soak in the marinade (no more than 18 hours due to the citrus) and absorb all the crazy good flavor.
I personally love to grill the pork–it is fast, less clean-up and I just love grilled food!!
Grilled Jerk Pork Tenderloin with Pineapple Salsa
- For the Marinade:
- 4 stalks of green onions
- 3 cloves of garlic
- 1/4 cup pineapple or orange juice
- 2 tablespoons soy sauce
- 2 teaspoons kosher salt
- 1 jalapeno seeds and stems included
- 1 teaspoon pepper
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon allspice
- 2 sprigs fresh thyme stems removed
- 2 tablespoons apple cider vinegar
- For the pork:
- 2 1 lb pork tenderloin
- For the pineapple salsa:
- 2 cups fresh pineapple tidbits or canned in 100%, well drained
- 1 small red pepper diced
- 1 small yellow pepper diced
- 1 red onion minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon salt
- juice of 1 lime
- Serve with rice
For the marinade: Place all ingredients into a food processor and process until well combined and a liquid. Place pork in marinade and refrigerate for 4-18 hours.
Preheat grill to medium-high.
Remove pork from marinade and pour marinade into saucepan. Bring marinade to a boil and simmer for 10-15 mintues to serve with pork.
Place pork on the grill on cover. Turn pork after 8-10 minutes. Cover and continue to grill for an additional 8-10 minutes, or until internal temperature is 150 degrees.
Remove pork to a resting board and lightly tent with foil. Pork will continue to cook.
While pork is resting, make Pineapple Salsa by combining all the ingredients.
Serve with pork and cooked marinade.