Sheet Pan Jamaican Jerk Pork Tenderloin with Pineapple Salsa

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

Tender pork tenderloin seasoned with bold Jamaican jerk spices roasted alongside sweet pineapple salsa for a colorful and flavorful meal. This caribbean-inspired pork ready in about 35 minutes blends pork tenderloin, Jamaican 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 350 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: 10 min Cook: 25 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F and line a sheet pan with foil. Rub 1.5 lbs pork tenderloin evenly with 2 tbsp olive oil and 2 tbsp Jamaican jerk seasoning, ensuring all sides are coated.
  2. Step 2: Place the pork tenderloin on the prepared sheet pan and roast for 20-25 minutes until internal temperature reaches 145°F.
  3. Step 3: While the pork roasts, prepare the pineapple salsa by combining 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1 minced jalapeño, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Mix well.
  4. Step 4: Remove the pork from the oven and let rest for 5 minutes before slicing into medallions.
  5. Step 5: Serve the sliced pork tenderloin topped with generous spoonfuls of pineapple salsa for a balance of spicy and sweet flavors.

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Frequently asked questions

How long does Sheet Pan Jamaican Jerk Pork Tenderloin with Pineapple Salsa take to make?

Total time is about 35 minutes (10 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 Sheet Pan Jamaican Jerk 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 Sheet Pan Jamaican Jerk 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 Sheet Pan Jamaican Jerk 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 Sheet Pan Jamaican Jerk 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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