Grilled Pineapple and Jerk-Spiced Pork Tenderloin with Mango Salsa
Tender pork tenderloin rubbed with spicy jerk seasoning, grilled alongside caramelized pineapple, and served with a fresh mango salsa. This caribbean-inspired grilling 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 420 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
- 2 tbsp jerk seasoning
- 1 medium, peeled and cut into 1/2-inch thick rings pineapple
- 3 tbsp olive oil
- 1 large, diced mango
- 1 small, diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat dry 1.5 lbs pork tenderloin and rub evenly with 2 tbsp jerk seasoning. Let it rest at room temperature for 15 minutes to absorb flavors.
- Step 2: Preheat grill to medium-high heat (about 400°F). Brush 1 medium peeled and sliced pineapple rings with 1 tbsp olive oil.
- Step 3: Grill the pork tenderloin for 15-18 minutes, turning every 5 minutes, until internal temperature reaches 145°F and juices run clear. Simultaneously grill pineapple rings for about 3 minutes per side until caramelized and grill marks appear.
- Step 4: Meanwhile, toss 1 large diced mango, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp fresh lime juice, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper in a bowl to make mango salsa.
- Step 5: Let pork rest for 5 minutes before slicing. Serve sliced pork tenderloin with grilled pineapple rings and a generous scoop of mango salsa on the side.
Frequently asked questions
How long does Grilled Pineapple and Jerk-Spiced Pork Tenderloin with Mango Salsa take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Pineapple and Jerk-Spiced Pork Tenderloin with Mango 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 Grilled Pineapple and Jerk-Spiced Pork Tenderloin with Mango 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 Grilled Pineapple and Jerk-Spiced Pork Tenderloin with Mango 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 Grilled Pineapple and Jerk-Spiced Pork Tenderloin with Mango Salsa?
Caribbean grilling 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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