Citrus-Spiced Caribbean Jerk Pork Tenderloin with Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Juicy pork tenderloin marinated in a vibrant jerk spice blend paired with a fresh pineapple salsa for a balanced sweet and spicy Caribbean dish. This caribbean-inspired pork ready in about 45 minutes blends pork tenderloin, orange juice, lime juice 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 400 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.

Ingredients

• 1.5 lbs pork tenderloin
• 1/2 cup orange juice
• 1/4 cup lime juice
• 4 cloves garlic cloves, minced
• 2 tsp fresh thyme leaves
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 small scotch bonnet pepper, seeded and minced
• 2 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup pineapple, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil

Instructions

1. Step 1: In a large bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp fresh thyme leaves, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 small minced scotch bonnet pepper, 2 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper to form the jerk marinade.
2. Step 2: Add 1.5 lbs pork tenderloin to the marinade and coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.
3. Step 3: Preheat grill or grill pan to medium-high heat. Remove pork from marinade and brush with 2 tbsp olive oil. Grill pork tenderloin for approximately 20-25 minutes, turning every 5 minutes, until internal temperature reaches 145°F and pork is nicely charred.
4. Step 4: While pork cooks, combine 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro in a bowl. Toss gently to make pineapple salsa.
5. Step 5: Remove pork from grill and let rest for 5 minutes before slicing. Serve sliced pork topped with fresh pineapple salsa.