Jerk Pork Tenderloin with Fresh Pineapple Chutney

  • JasonM Posted: 03/02/09
    Worthy of a Special Occasion

    I love jerk seasoning and chutney, so I was a bit shocked when I wasn't wowed by this recipe. The pork was very tender and juicy, but it seemed that the jerk seasoning didn't get very far beyond the surface. The pineapple chutney had very little flavor other than pineapple -- I expected it'd be a little zestier and slightly less like pineapple preserves with vinegar. It was a decent dinner even though the jerk seasoning on the pork did not really penetrate the pineapple very effectively. We'll make this again, but I'll likely use more jerk seasoning and possibly marinate the tenderloin for a couple hours before cooking.

  • gartena Posted: 05/28/10
    Worthy of a Special Occasion

    I love this recipe - it's super easy to make and it tastes delicious. Also a great dish to serve to company. I used canned pineapple and canned corn and serve with black beans.

  • HoyaLawya Posted: 04/14/12
    Worthy of a Special Occasion

    If you liked this recipe, you must not know jerk. I came across it when looking for a different condiment for jerk pork. Although the chutney was pretty good at cutting through the spiciness of my pork, I can only give the recipe two stars because the recipe forgot the most important step when making jerk, marinating. Just by reading it, I knew that the pork would not be well seasoned. I used my own jerk recipe, but it takes a little time. Marinate the meat overnight in plain yogurt and lime juice. The next morning, wipe off the yogurt and rub the meat with jerk seasoning. I use Walkerswood Jerk Paste. If you don't like things insanely spicy, use the mild. A couple of tablespoons max! If you go overboard, you will regret it. Marinate the meat for at least 2 hours (I go 4-6). Sear and bake as instructed above (or if you are using chicken or pork shoulder, smoke for several hours). Serve with rice and peas or white rice and vegetables.

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