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Caribbean Pork Tacos

Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Hands-on time 35 mins
Total time 35 mins
Yield Makes 6 servings
The combination of salty char-grilled meat with fiery-sweet salsa makes this a favorite of Test Kitchen Specialist Vanessa McNeil Rocchio's family.


  • 2 (1-lb.) pork tenderloins
  • 2 tablespoons Caribbean jerk seasoning
  • 1 1/3 cups chopped fresh pineapple
  • 1 small jicama, peeled and cut into thin sticks
  • 1 jalapeño pepper, seeded and chopped
  • 2 green onions, sliced
  • 2 garlic cloves, pressed
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 6 (6-inch) flour tortillas, warmed

How to Make It

  1. Heat a nonstick grill pan over medium-high heat. Rub pork tenderloins with jerk seasoning. Cook pork in pan 8 to 10 minutes on each side or until done. Let stand 5 minutes. Meanwhile, stir together pineapple, jicama, jalapeño, green onions, garlic, lime juice, olive oil, and kosher salt. Thinly slice pork; serve with salsa in warmed tortillas.