Best 10 Vs Grilled Jerk Pork Tenderloin And Pineapple Mango Kiwi Salsa Recipes

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Indulge in a tantalizing culinary journey with our grilled jerk pork tenderloin, a symphony of flavors that will set your taste buds alight. Marinated in a vibrant blend of Caribbean spices, this succulent pork tenderloin is grilled to perfection, delivering a smoky, slightly charred exterior that gives way to tender, juicy meat infused with a delightful jerk flavor profile. Accompanying this savory creation is a refreshing pineapple, mango, and kiwi salsa, a tropical medley of sweet, tangy, and slightly tart flavors that perfectly complements the richness of the pork.

This article presents a comprehensive guide to crafting this delectable dish, providing step-by-step instructions for both the jerk pork tenderloin and the pineapple, mango, and kiwi salsa. With detailed explanations, helpful tips, and captivating images, this guide ensures a successful culinary adventure, whether you're a seasoned grill master or a novice cook eager to explore new flavors.

Check out the recipes below so you can choose the best recipe for yourself!

V'S GRILLED JERK PORK TENDERLOIN AND PINEAPPLE MANGO-KIWI SALSA



V's Grilled Jerk Pork Tenderloin and Pineapple Mango-Kiwi Salsa image

This recipe is one of the best grilled jerk tenderloin recipes served with its own Pineapple Mango-Kiwi Salsa. The flavors of the two balance the heat of the spicy seasoning and the sweet of the Pineapple Salsa. Recipe courtesy of the Queen Bs ZWT3 (Won 1st place in a Jerk Contest) :)

Provided by Vseward Chef-V

Categories     Pork

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 25

1 (2 1/2 lb) pork tenderloin
1/2 cup finely chopped onion
1/3 cup finely chopped scallion (4 to 6 scallions)
1/4 cup firmly packed fresh thyme leave, and tender stems chopped
4 garlic cloves, finely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 -3 scotch bonnet peppers or 1 -3 habanero pepper, seeded and minced, depending on taste
1 tablespoon finely chopped fresh ginger
2 teaspoons ground coriander
2 teaspoons fresh ground black pepper
1 teaspoon ground allspice
1 dash cumin
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups fresh pineapple, chopped
1 fresh mango, chopped
1 kiwi, chopped
1/3 cup purple onion, chopped
1/4 cup fresh cilantro, chopped (or to taste)
1 tablespoon fresh ginger, chopped fine (or to taste)
1 tablespoon lime juice
1 tablespoon rum (or to taste)
1 tablespoon jalapenos (or to taste) or 1 tablespoon poblano pepper, chopped fine (or to taste)

Steps:

  • DIRECTIONS.
  • Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
  • Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
  • Pineapple Mango-Kiwi Salsa.
  • Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
  • Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
  • Juices should run clear or temperature 160 degrees.
  • Let roast sit about 10 minutes to let juices settle.
  • Slice and serve with Pineapple Salsa.

GRILLED JERK PORK TENDERLOIN



Grilled Jerk Pork Tenderloin image

The zesty spices and refreshing mango make you feel like you're having fun in the sun in the Caribbean!

Provided by JackieOhNo

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 ripe mangoes, peeled and coarsely chopped
2 tablespoons chopped red onions
1 tablespoon light brown sugar
2 teaspoons chopped fresh parsley
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 pork tenderloin (about 1-1/2 pounds)
1 tablespoon jerk seasoning

Steps:

  • Preheat grill to medium-high heat.
  • In a medium bowl, combine mangoes, onion, brown sugar, parsley, ground red pepper, and salt; mix well and set aside.
  • Evenly season pork with jerk seasoning. Place on grill and cook 15 minutes, or until internal temperature reaches 160 degrees F., turning halfway through cooking.
  • Slice pork, top with mango salsa, and serve immediately.

Nutrition Facts : Calories 268, Fat 5.1, SaturatedFat 1.6, Cholesterol 82.1, Sodium 141.6, Carbohydrate 29.1, Fiber 2.8, Sugar 26.5, Protein 27.5

CHEF JOHN'S GRILLED JERK PORK TENDERLOIN



Chef John's Grilled Jerk Pork Tenderloin image

As I suspected, the spicy, aromatic marinade worked wonderfully with the lean mild pork. As long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 5h

Yield 6

Number Of Ingredients 15

2 (1 1/2 pound) pork tenderloin, trimmed of silver skin
½ onion, chopped
⅓ cup fresh thyme leaves
¼ cup white vinegar
4 cloves garlic
2 habanero peppers, seeded, or more to taste
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 teaspoons ground allspice
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Steps:

  • Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
  • Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
  • Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 336.6 calories, Carbohydrate 5.9 g, Cholesterol 126.6 mg, Fat 15.7 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 4.7 g, Sodium 389.4 mg, Sugar 2.8 g

PINEAPPLE KIWI MANGO SALSA



Pineapple Kiwi Mango Salsa image

I developed this recipe because I wanted something a little different from the usual pineapple mango salsas out there. It's sweetness complements the spiciness of another dish very well....for example, It went really well with our ZWT3 team's jerk recipe! The jerk recipe is Recipe #234216, if you want to check that out. But, I think this salsa is also good by itself. Cooking time does not include time to let the salsa sit and absorb the flavors.

Provided by Annisette

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups fresh pineapple
1 cup fresh mango
1 tablespoon lime juice
1/3 cup purple onion, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon fresh ginger, minced
1 tablespoon rum (or to taste)
1 tablespoon jalapeno, chopped fine
1 kiwi, chopped

Steps:

  • Place all ingredients in a bowl and mix together.
  • Let it sit to allow the flavors to mingle.

JERK PORK TENDERLOIN WITH PINEAPPLE AND MANGO SALSA



Jerk pork tenderloin with pineapple and mango salsa image

Pork is another lean protein to help get your muscles fit and lean. If making the salsa seems daunting, then start by making the jerk chicken pork on its own. You can always buy jarred mango salsa at the market or make the salsa in advance and store in the refrigerator for up to five [...]

Provided by ealexander

Yield 4

Number Of Ingredients 14

For the pork:
2 Tbsp olive oil, divided
2 Tbsp jerk seasoning
1/4 tsp kosher salt
1-1 1/4 pounds pork tenderloin, trimmed of fat and silver-skin
For the salsa:
1 cup fresh pineapple, washed and diced
1/2 cup fresh mango, washed and diced
1/4 cup red onion, washed and diced
1/4 cup chopped cilantro, washed
1 Tbsp fresh lime juice
2 tsp diced jalapeño, washed
Salt, to taste
1 lime, washed and quartered

Steps:

  • In a small bowl, mix half of the olive oil with the jerk seasoning and salt. Spread mixture evenly over the pork. Place the pork in a resealable plastic bag, seal and marinate it in the refrigerator for at least 30 minutes. While pork is marinating, make the salsa. In a mixing bowl combine all of the salsa ingredients and mix well. Season with salt to taste. Remove the pork from the refrigerator and let stand at room temperature for about 15-20 minutes. Heat a heavy non-stick pan, such as a cast-iron pan over medium-high heat until hot, about 3-5 minutes. Add the remaining oil to the pan and then the pork. Cook about 2 minutes per side, until browned. Cover loosely with foil, reduce the heat and cook, turning occasionally, until internal temperature reaches a minimum of 145°F in the thickest part of the pork. Remove the pork from the pan and let it rest for at least 3 minutes. Slice the pork and serve topped with pineapple-mango salsa. Serve with a lime wedge.

SMOKY PORK TENDERLOIN WITH PINEAPPLE MANGO SALSA



Smoky Pork Tenderloin with Pineapple Mango Salsa image

Smoky and spicy grilled pork tenderloin is served with a very tropical pineapple and mango salsa!

Provided by Tanya Schroeder

Time 35m

Number Of Ingredients 16

3 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon chile powder
2 teaspoon salt
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon Paprika
1/2 tablespoon dried Thyme
1 3 lb pork loin roast-boneless
3 tablespoon olive oil
2 mangos, diced
1 cup fresh pineapple, diced
1/3 cup red peppers, diced
2 tablespoons orange juice
1 lime, juiced
2 tablespoon cilantro, chopped

Steps:

  • Combine first 9 ingredients in a small bowl. Rub over pork loin.
  • Preheat an outdoor grill to medium heat
  • Grill pork for 12-15 minutes (turning after 5 minuted) or until a meat thermometer inserted in the thickest part registers 145 degrees
  • . Let pork rest 10 minutes before slicing. Prepare salsa while pork rests.
  • For the salsa, Combine all the ingredients in a bowl. Serve immediately.

Nutrition Facts : Calories 461 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 46 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 612 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

PORK CHOPS WITH MANGO SALSA



Pork Chops with Mango Salsa image

Diced mango and chopped onion and pineapple make a fresh and fruity topping for these easy pork chops. For extra flavor, add chopped cilantro to the salsa. -Pete Johnson, Chippewa Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

3/4 cup plus 1 tablespoon Italian salad dressing with roasted red pepper and Parmesan, divided
6 boneless pork loin chops (5 ounces each)
1 medium mango, peeled and diced
1/2 cup chopped sweet onion
1/2 cup chopped fresh pineapple

Steps:

  • Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 246 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 297mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

GRILLED JERK PORK TENDERLOIN



Grilled Jerk Pork Tenderloin image

I feel that the apple cider makes this Jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish.

Provided by Lizzie Rodriquez

Categories     Caribbean

Time 44m

Yield 8 serving(s)

Number Of Ingredients 18

2 habanero peppers, seeded
1 small onion, chopped
2 bunches green onions, chopped
1 tablespoon fresh ginger, peeled and thinly sliced (1 piece)
3 garlic cloves, peeled
1/4 cup apple cider
1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons olive oil
1 1/2 tablespoons packed brown sugar
3/4 teaspoon mustard seeds
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 1/2 lbs pork tenderloin, butterflied and pounded to 3/4 inch

Steps:

  • Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
  • Place the pork tenderloin in a shallow casserole dish; pour jerk marinade over, and massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.
  • Preheat grill for medium-high heat.
  • Lightly oil grate. Grill slabs of tenderloin over hot coals, turning as needed to keep from burning but allowing nice grill marks and browning. about 6 to 7 minutes on each side, or until the internal temperature has reached 160 degrees F (70 degrees C). Remove meat from grill; slice thinly and serve.

Nutrition Facts : Calories 265.4, Fat 11.5, SaturatedFat 3.2, Cholesterol 93.6, Sodium 1327.5, Carbohydrate 9, Fiber 1.8, Sugar 4.4, Protein 31

GRILLED JERK PORK TENDERLOIN



Grilled Jerk Pork Tenderloin image

I feel that the apple cider makes this jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia, the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish.

Provided by VAGRILL

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h49m

Yield 8

Number Of Ingredients 19

2 habanero peppers, seeded
1 small onion, chopped
2 bunches green onions, chopped
1 (1 inch) piece fresh ginger, peeled and thinly sliced
3 cloves garlic, peeled
¼ cup apple cider
¼ cup white vinegar
3 tablespoons soy sauce
2 tablespoons olive oil
1 ½ tablespoons packed brown sugar
¾ teaspoon mustard seed
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon ground allspice
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 cup wood chips, soaked
2 ½ pounds pork tenderloin, butterflied and pounded to 3/4 inch

Steps:

  • Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
  • Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
  • Preheat grill for medium-high heat.
  • Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
  • Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 11 g, Cholesterol 79 mg, Fat 10.7 g, Fiber 2.4 g, Protein 26.9 g, SaturatedFat 3.1 g, Sodium 1124.5 mg, Sugar 5.4 g

JERK PORK TENDERLOIN WITH FRESH PINEAPPLE CHUTNEY



Jerk Pork Tenderloin With Fresh Pineapple Chutney image

Make and share this Jerk Pork Tenderloin With Fresh Pineapple Chutney recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 (1 1/4 lb) pork tenderloin, trimmed
2 teaspoons easy caribbean jerk seasoning
cooking spray
1/2 cup finely chopped onion
2 cups finely chopped fresh pineapple (about 1/2 cored pineapple)
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1/8 teaspoon salt
1 dash fresh ground black pepper

Steps:

  • To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag.
  • Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
  • Prepare grill.
  • Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes.
  • Slice pork into 1/2-inch-thick slices.
  • To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.

Nutrition Facts : Calories 131.1, Fat 4.5, SaturatedFat 1.4, Cholesterol 46.8, Sodium 72.5, Carbohydrate 7.6, Fiber 0.7, Sugar 5.7, Protein 14.9

Tips:

  • For the best flavor, use fresh jerk seasoning. You can make your own or purchase it from a store.
  • Make sure to marinate the pork tenderloin for at least 30 minutes, but no longer than 24 hours.
  • Grill the pork tenderloin over medium-high heat. This will help to create a nice char on the outside while keeping the inside moist.
  • To make the pineapple mango kiwi salsa, simply combine all of the ingredients in a bowl and stir to combine.
  • Serve the grilled jerk pork tenderloin with the pineapple mango kiwi salsa and your favorite sides.

Conclusion:

This grilled jerk pork tenderloin is a delicious and easy-to-make dish that is perfect for a summer barbecue. The pork is tender and flavorful, and the salsa is a refreshing and tangy complement. This dish is sure to be a hit with your family and friends.

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