Caribbean Jerk-Spiced Pork Tenderloin with Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin seasoned with aromatic jerk spices and paired with a fresh pineapple salsa bursting with tropical flavors. This caribbean-inspired pork ready in about 40 minutes blends pork tenderloin, jerk seasoning, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Caribbean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Rub 1 lb pork tenderloin all over with 2 tbsp jerk seasoning and 1 tbsp olive oil until evenly coated.
  2. Step 2: Heat a large oven-safe skillet over medium-high heat. Sear pork tenderloin on all sides for 3-4 minutes until browned and fragrant.
  3. Step 3: Transfer skillet to the oven and roast pork for 15-18 minutes until internal temperature reaches 145°F. Remove and let rest for 5 minutes.
  4. Step 4: While pork roasts, combine 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Mix well to make salsa.
  5. Step 5: Slice rested pork tenderloin into medallions and serve topped with pineapple salsa.

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Frequently asked questions

How long does Caribbean Jerk-Spiced Pork Tenderloin with Pineapple Salsa take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Caribbean Jerk-Spiced Pork Tenderloin with Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Caribbean Jerk-Spiced Pork Tenderloin with Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Caribbean Jerk-Spiced Pork Tenderloin with Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Caribbean Jerk-Spiced Pork Tenderloin with Pineapple Salsa?

Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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