Jerk Pork Tenderloin with Tropical Fruit Salsa

We get a magazine from Sears each quarter and we found this recipe in their spring edition.

I was off for a 9 AM tee time and read the recipe to see if I had to get anything on the way home. There were a couple of ingredients I needed but the recipe also called for it to be marinated and refrigerated for at least 8 hours. A bit of scramble, but got it prepared and made the tee time.

The recipe includes a mango salsa, which called for red onion and red pepper, which I like, but is not as popular with my major client. I made my own version without those ingredients.

The original instructions are for oven cooking, but I cooked ours on the BBQ. Both cooking methods are shown below, so you can choose.

Jerk Pork and Salsa


  • Pork Tenderloin
  • 2 tbsps orange juice
  • 1 tbsp low sodium soy sauce
  • 2 cloves of garlic
  • 2 tsps pumpkin pie spice
  • 1 tsp dried thyme leaves
  • 1 tsp canola oil
  • 1/4 tsp red pepper flakes
  • 1 pork tenderloin about 1 pound

Tropical Fruit Salsa

  • 1 cup mango peeled, pitted and chopped
  • 1 cup pineapple chunks
  • 1 tbsp lime juice
  • 1/4 tsp chili powder
  • 1 tsp ground coriander


Ahead of time
  1. In a large sealable bag combine orange juice, soy sauce, garlic, pumpkin pie spice, thyme, canola oil and red pepper flakes.
  2. Add tenderloin seal bag squezing out the air and massage the pork to coat with marinade.
  3. Refrigerate for at least 8 hours or overnight.
Oven Method
  1. Preheat oven to 450°F.
  2. Heat a well oiled ovenproof skillet over medium high heat.
  3. Remove pork tenderloin from bag reserving the marinade.
  4. Add to skillet turning often for about 6 minutes or until browned on all sides.
  5. Drizzle remaining marinade on the pork.
  6. Transfer the skillet to the oven and roast for 10 to 15 minutes until the pork reaches 160°F in the thickest part of the tenderloin.
BBQ Method
  1. Preheat BBQ to medium high.
  2. Brown pork on all sides.
  3. Drizzle remaining marinade on the pork.
  4. Reduce heat and grill until until the pork reaches 160°F in the thickest part of the tenderloin
Salsa and Serving
  1. Meanwhile in a serving bowl combine tropical fruit ingredients and stir until well mixed.
  2. Remove pork to cutting board and tent loosely with tinfoil for about 5 minutes.
  3. Slice diagonally in 1/2 inch slices.
  4. Serve with salsa


This entry was posted in Uncategorized. Bookmark the permalink.

3 Responses to Jerk Pork Tenderloin with Tropical Fruit Salsa

  1. CGCouture says:

    This turned out really good, although I used a pork loin roast instead of a tenderloin and didn’t make the salsa (grilled some pineapple instead). 🙂

  2. Pingback: Weekly Meal Plan 20170513 | What's For Supper Tonight?

Comments are closed.