Grilled Spicy Caribbean Jerk Pork Tenderloin with Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Juicy pork tenderloin marinated in a fiery Caribbean jerk spice blend, grilled to perfection and topped with a fresh, tangy pineapple salsa. This Caribbean-inspired pork recipe, ready in about 35 minutes, pairs pork tenderloin, olive oil, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
• 3 tbsp olive oil
• 4, chopped green onions
• 4, minced garlic cloves
• 2 tbsp fresh thyme leaves
• 1 tbsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1, seeded and minced scotch bonnet pepper
• 1 tbsp brown sugar
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup diced fresh pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: In a food processor or blender, combine 3 tbsp olive oil, 4 chopped green onions, 4 minced garlic cloves, 2 tbsp fresh thyme leaves, 1 tbsp ground allspice, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 minced seeded scotch bonnet pepper, 1 tbsp brown sugar, 1 1/2 tsp salt, and 1/2 tsp black pepper. Blend until a smooth marinade forms.
2. Step 2: Place 1.5 lbs pork tenderloin in a large resealable plastic bag and pour the jerk marinade over it. Seal and refrigerate for at least 2 hours or overnight for best flavor.
3. Step 3: Preheat grill to medium-high heat. Remove pork tenderloin from marinade, shaking off excess, and grill for 12-15 minutes total, turning every 4-5 minutes, until an internal temperature of 145°F is reached.
4. Step 4: While the pork cooks, prepare the salsa by mixing 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro in a bowl.
5. Step 5: Let the pork rest for 5 minutes after grilling, then slice into medallions and serve topped with the pineapple salsa.