A taste of Jamaica with grilled pork tenderloin coated with a
Jamaican Jerk paste and served with a palate-cleansing pineapple salsa.
800g pork tenderloin, trimmed
½ cup coarsely chopped onion
1 tbsp white vinegar
1 tbsp soy sauce
1 tbsp vegetable oil
2 tsp peeled and chopped ginger
Scotch bonnet or habanero chillies, seeded and chopped, optional
1-1½ tbsp Spice Fusion Jamaican Jerk
¼ tsp black pepper
1 tsp salt
Olive oil cooking spray
Cut pork into thick slices, without cutting right through (like garlic bread).
Blend onion, vinegar, soy sauce, oil, ginger, chillies (if using), Jamaican Jerk,
and salt and pepper in a food processor or blender, and process until smooth.
Spread over pork with a spoon or brush.
Prepare grill. Place pork on oven slide or grill rack coated with cooking spray;
grill for about 8 minutes on each side or until meat is cooked to your liking.
Small pineapple peeled and cored and chopped into small dice
½ red onion, finely chopped
1 chilli, sliced finely, with or without seedsC
Chopped parsley and mint
Lime or lemon juice
Combine all ingredients.