Jerk Pork Tenderloin with Jamaican Jerk Blend Olive Oil and Pineapple Salsa

Juicy pork tenderloin, smoky paprika, fresh garlic, sweet pineapple, and crisp red onion come together in a dinner that hits savory, bright, and juicy all at once. Jamaican Jerk Infused Olive Oil Blend layers pimento, thyme, and chili notes into the marinade so the pork picks up a bold island-style character as it roasts. It’s an easy fit for weeknight dinner or Sunday dinner when you want something lively, memorable, and absolutely worth making again and again.

Garden Infuzions

Jerk Pork Tenderloin with Jamaican Jerk Blend Olive Oil and Pineapple Salsa

Juicy pork tenderloin gets a bold Jamaican jerk crust, then finishes with bright pineapple salsa for a lively dinner that feels fresh, vibrant, and full of island-inspired flavor.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Caribbean, Jamaican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds pork tenderloin
• 3 tablespoons Jamaican Jerk Infused Olive Oil Blend
• 1 tablespoon lime juice
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground allspice
• 1 cup diced fresh pineapple
• 1/4 cup finely diced red onion
• 1 small jalapeño seeded and minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon honey
• Pinch kosher salt

Equipment

• 1 Mixing bowl for the pineapple salsa
• 1 Skillet oven-safe preferred for searing and roasting
• 1 Cutting board for resting and slicing
• 1 Chef’s knife for trimming and chopping
• 1 set Measuring spoons for marinade and salsa seasoning
• 1 Instant-read thermometer for checking doneness

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a small baking sheet or oven-safe skillet with foil for easier cleanup.
2. 2. Pat the pork tenderloin dry, then rub it all over with Jamaican Jerk Infused Olive Oil Blend, lime juice, garlic, salt, black pepper, smoked paprika, and ground allspice.
3. 3. Let the pork rest at room temperature for 10 minutes while you mix the salsa.
4. 4. In a bowl, combine pineapple, red onion, jalapeño, cilantro, lime juice, honey, and a pinch of salt. Stir gently and set aside.
5. 5. Heat an oven-safe skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until browned.
6. 6. Transfer the skillet to the oven, or move the pork to the prepared baking sheet, and roast for 12 to 15 minutes until the center reaches 145°F.
7. 7. Rest the pork on a cutting board for 5 to 7 minutes so the juices settle.
8. 8. Slice the pork into medallions, spoon pineapple salsa over the top, and serve right away.

Notes

Jamaican Jerk Infused Olive Oil Blend brings pimento, thyme, and chili character into the pork while the pineapple salsa adds a bright, juicy finish. Keep the salsa chilled until serving for the freshest contrast. If the tenderloin is especially thick, allow a few extra minutes in the oven and rely on the thermometer rather than the clock.

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Recipe Tips

• Let the pork sit in the marinade long enough to pick up flavor, but keep the tenderloin moving toward the oven before the garlic starts to soften too much.
• Use a quick-read thermometer and pull the pork when it reaches 145°F in the center for the juiciest slice.
• Dice the pineapple salsa ingredients small so each bite lands with a clean, bright finish.

Serving Suggestions

Serve this pork with coconut rice, roasted sweet potatoes, grilled corn, or a simple green salad. It also pairs nicely with warm tortillas or a rice bowl for an easy supper idea.

Storage

Store leftover pork and salsa in separate airtight containers in the refrigerator for up to 3 days. Reheat the pork gently so it stays tender, and spoon the salsa on just before serving.

Variations

Try the same jerk marinade with pork chops, chicken thighs, or shrimp. If you want a little more heat, add an extra pinch of crushed red pepper to the salsa. For a softer citrus edge, use orange juice in place of half the lime juice.

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