Caribbean Grilled Pork Tenderloin with Grilled Pineapple Salsa

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Caribbean Grilled Pork Tenderloin with Grilled Pineapple SalsaRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

We cut the tenderloin in half before grilling for a nicely charred crust and a juicy inside in half the time.

Serves 4 (serving size: about 3 ounces pork and 1/2 cup pineapple mixture)


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Cooking spray
1 tablespoon salt-free Caribbean jerk seasoning (such as McCormick)
1/2 teaspoon kosher salt, divided
1 (1-pound) pork tenderloin, trimmed and halved crosswise
4 (1/2-inch-thick) slices fresh pineapple
3/4 cup diced red onion
1/4 cup chopped fresh cilantro
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 Fresno chile, thinly sliced


Hands-on: 23 Minutes
Total: 23 Minutes

1. Preheat grill or grill pan to medium-high heat.

2. Coat grill rack with cooking spray. Rub jerk seasoning and 1/4 teaspoon salt evenly over pork. Add pork to grill; grill 12 to 14 minutes or until a thermometer registers 145°, turning occasionally. Place pork on a platter. Cover with foil; let stand 5 minutes. Cut across the grain into slices.

3. Coat grill rack with cooking spray. Arrange pineapple slices on grill; cook 3 minutes on each side or until well marked. Remove from grill; chop. Combine pineapple, remaining 1/4 teaspoon salt, onion, and remaining ingredients in a bowl. Serve with pork.

Created date

March 2015

Nutritional Information

Calories 253
Fat 12.9 g
Satfat 2.2 g
Monofat 8.3 g
Polyfat 1.5 g
Protein 25 g
Carbohydrate 10 g
Fiber 1 g
Cholesterol 74 mg
Iron 1 mg
Sodium 303 mg
Calcium 21 mg