Sautéed Caribbean Jerk Pork with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork medallions cooked with aromatic Caribbean jerk spices, served with a fresh and tangy mango salsa for a vibrant tropical flavor. This caribbean-inspired pork ready in about 25 minutes blends olive oil, jerk seasoning, salt 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 290 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: 10 min Serves 4 Caribbean cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 1 lb pork tenderloin medallions and season evenly with 2 tbsp jerk seasoning, 1 tsp salt, and 1/2 tsp black pepper. Set aside to marinate for 10 minutes.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions in a single layer and sauté for 3-4 minutes per side until browned and cooked through with an internal temperature of 145°F. Remove pork to a plate and tent with foil.
  3. Step 3: In a medium bowl, combine 1 cup diced ripe mango, 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 honey, and 1 minced small jalapeño. Stir gently to mix and let rest for 5 minutes to meld flavors.
  4. Step 4: Serve the warm jerk pork medallions topped with the fresh mango salsa, garnished with extra cilantro if desired.

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Frequently asked questions

How long does Sautéed Caribbean Jerk Pork with Mango Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Caribbean Jerk Pork 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 Sautéed Caribbean Jerk Pork 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 Sautéed Caribbean Jerk Pork 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 Sautéed Caribbean Jerk Pork with Mango 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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