Best 4 Caribbean Pork Tenderloin Recipes

Tantalize your taste buds with a culinary journey to the Caribbean, where flavors dance and spices ignite the senses. Our Caribbean pork tenderloin is a symphony of succulent flavors, featuring tender and juicy pork infused with an aromatic blend of Caribbean spices. Marinated in a tantalizing mixture of citrus, herbs, and a hint of heat, this dish promises an explosion of taste in every bite. Accompanying the pork tenderloin is a symphony of flavorful sides: a vibrant mango salsa bursting with tropical sweetness, a refreshing pineapple slaw with a tangy twist, and a creamy avocado sauce that adds a touch of richness and indulgence. Get ready to embark on a culinary adventure that will transport you to the vibrant shores of the Caribbean.

Let's cook with our recipes!

CARIBBEAN STYLE PORK TENDERLOIN SANDWICHES

Caribbean Style Pork Tenderloin Sandwiches image

This recipe makes a wonderfully tasty pork sandwich, and is a favorite with the men in my family. You can adjust the "heat" to your liking.

Provided by Dee514

Categories Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 (3/4 lb) pork tenderloin, trimmed of visible fat
vegetable oil cooking spray
1 cup apple cider or 1 cup apple juice
1 large onion, sliced
1 tablespoon barbecue sauce
1 teaspoon minced garlic (1 medium clove)
1/8 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper flakes (use cayenne pepper for extra heat)
1/8 teaspoon ground cloves
1/4 teaspoon grated fresh ginger
1/4 teaspoon ground thyme
sourdough French baguettes or roll

Steps:

Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot.
Add tenderloins and cook about 10 minutes or until browned.
Turn occasionally.
Combine the apple cider or juice with the remaining ingredients in a bowl.
Pour over the tenderloins.
Insert a meat thermometer into the thickest portion of the tenderloin.
Bring to a boil.
Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F.
Occasionally, baste with the pan juices.
When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
Slice the tenderloins diagonally across the grain into thin slices.
Serve on a baguette or roll sliced in half lengthwise.
Top the sliced pork with the"sauce".

CARIBBEAN PORK TENDERLOIN

Caribbean Pork Tenderloin image

Flavorful ingredients such as citrus, cilantro, pepper and garlic weave their way through Latin American cuisines, giving the dishes marvelous flavor. Little preparation and cooking is needed to bring this pork tenderloin and plantain dish to the table, and it has the added benefit of being low in fat and cholesterol.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

2 lean pork tenderloins, about 1/2 pound each
1 teaspoon grated orange peel
1/2 cup orange juice
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon cracked black pepper
2 garlic cloves, cut in half
1 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon vegetable oil
1 large plantain, cut into 1/4-inch slices

Steps:

Trim fat from pork. Cut pork across grain into 1/8-inch slices. Mix orange peel, orange juice, cilantro, lime juice, pepper and garlic in large glass or plastic bowl. Stir in pork. Cover and refrigerate 30 minutes.
Remove pork from marinade; drain, reserving marinade. Stir cornstarch and salt into marinade; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in oil about 4 minutes, stirring frequently, until no longer pink. Stir in plantain. Cook 2 to 3 minutes, stirring frequently, until plantain is brown and slightly soft. Stir in marinade mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Caribbean-Spiced Pork Tenderloin with Peach Salsa image

I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings (1-1/3 cups salsa).

Number Of Ingredients 16

Ingredients

3/4 cup chopped peeled fresh peaches
1 small sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon seasoned salt
1 pork tenderloin (1 pound)

Steps:

In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

CARIBBEAN PORK TENDERLOIN WITH PEACH SALSA

Caribbean Pork Tenderloin With Peach Salsa image

Fun peach salsa compliments the pork tenderloin wonderfully! From Taste of Home Healthy Eating. They state each serving is only 229 calories, with 11 grams of fat. Original recipe posted by Holly Bauer.

Provided by Lynette !

Categories Pork

Time 45m

Number Of Ingredients 17

Ingredients

3/4 c fresh peaches, peeled and chopped
1 small red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 Tbsp red onion, finely chopped
2 Tbsp fresh cilantro, minced
1 Tbsp fresh lime juice
1 clove garlic, minced
1/8 tsp salt
1/8 tsp black pepper
PORK:
2 Tbsp olive oil
1 Tbsp brown sugar
1 Tbsp caribbean jerk seasoning
1 tsp dried thyme
1 tsp dried rosemary, crushed
1/2 tsp seasoning salt
1 lb pork tenderloin

Steps:

1. In a small bowl, combine the first 9 ingredients; set aside.
2. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over the pork.
3. Grill, covered, over medium heat for 9 to 11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
4. Serve with salsa.

Tips:

Choose the right cut of pork: Pork tenderloin is a lean and tender cut that is perfect for this recipe. It cooks quickly and evenly, and it has a mild flavor that goes well with the Caribbean spices.
Use a marinade: Marinating the pork tenderloin in a mixture of spices and liquids helps to tenderize the meat and infuse it with flavor. Be sure to marinate the pork for at least 30 minutes, or up to overnight.
Cook the pork tenderloin over medium-high heat: This will help to create a nice crust on the outside of the meat while keeping the inside juicy and tender. Be sure to use a meat thermometer to ensure that the pork is cooked to an internal temperature of 145 degrees Fahrenheit.
Let the pork tenderloin rest before slicing it: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Serve the pork tenderloin with your favorite sides: Some popular options include rice, beans, vegetables, or roasted potatoes.

Conclusion:

This Caribbean pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. The combination of spices and flavors is sure to please everyone at the table. So next time you're looking for a new recipe to try, give this Caribbean pork tenderloin a try. You won't be disappointed!