Jerk Pork Tenderloin with Pineapple-Plum Relish

Jerk Pork Tenderloin with Pineapple-Plum Relish Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Jerk seasoning is characteristically sweet and spicy. Habanero peppers crank up the heat; if you prefer, use a milder pepper, such as jalapeño. The sweet-tartness of the relish complements the spicy flavors.


8 servings (serving size: 3 ounces pork and about 1/3 cup relish)

Recipe from

Cooking Light

Nutritional Information

Calories 154
Caloriesfromfat 24 %
Fat 4.1 g
Satfat 1.4 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 17.5 g
Carbohydrate 11.7 g
Fiber 0.5 g
Cholesterol 48 mg
Iron 1.1 mg
Sodium 101 mg
Calcium 13 mg


1 1/2 cups chopped green onions
1/4 cup red wine vinegar
3 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon salt
1 teaspoon ground allspice
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 garlic cloves, peeled
1 habanero pepper
2 (1-pound) pork tenderloins, trimmed
Cooking spray
2 cups finely chopped pineapple
3/4 cup finely chopped ripe plum (about 3 medium)
2 tablespoons chopped fresh mint
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons grated peeled fresh ginger
1 teaspoon low-sodium soy sauce


To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.

Prepare grill.

Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.

To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

David Bonom,

Cooking Light

June 2007
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