Jamaican Jerk Pork with Pineapple Pico De Gallo
Prep Time
15 mins
Cook Time
12 mins
Total Time
1 hr 27 mins
 

Bursting with flavor, Jamaican Jerk Pork is served with a Pineapple Pico de Gallo for a festive dinner the whole family will love.

Course: Dinner
Cuisine: jamaican
Keyword: Jerk Pork
Servings: 6 servings
Calories: 465 kcal
Author: Kellie
Ingredients
  • 1 pound pork tenderloin butterflied (cut in half lengthwise)
  • 8 green onions
  • 8 garlic cloves
  • 3 habaneros seeds and stems removed
  • 3 serrano chiles
  • 1 onion quartered
  • 1/3 cup olive oil
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons Chinese 5 Spice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon kosher salt
  • 2 teaspoons fresh ground pepper
  • 2 cups fresh cilantro
  • 1 cup brown sugar
  • 2 tablespoons molassses
  • 1/2 cup dark rum
  • 2 cups diced fresh tomatoes
  • 1 cup diced pineapple
  • 1/4 cup minced red onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon minced jalapeno
  • 1 tablespoon fresh lime juice
  • salt and pepper to taste
Instructions
  1. Prepare grill.
  2. Place the tenderloin in a large zip top bag.
  3. Place green onion, garlic, habanero, serrano chile, onion, oil, soy sauce, 5 spice, lime juice, 1 tablespoon kosher salt, 2 teaspoons pepper and 1 1/2 cups cilantro in a blender. Puree until smooth.
  4. Remove 1/4 cup of the marinade and reserve for the sauce. Pour the remaining marinade into the bag with the pork. Seal and marinate for 45 minutes.
  5. While the meat is marinading, toss together the tomatoes, pineapple, onion, chopped cilantro, jalapeƱo and lime juice until combined. Season with salt and pepper, to taste.
  6. Remove the pork from the marinade and grill for 4-5 minutes. Flip the pork over and grill for an additional 3-4 minutes or until the internal temperature is 140 degrees. Transfer to a platter and rest for 4-5 minutes.
  7. While the pork is resting, make the sauce. Add the reserved marinade, brown sugar, molasses and dark rum to a small saucepan over medium heat whisking to combine.
  8. Bring the sauce to a boil, turn down heat and simmer until reduces by 1/2 or the mixture is thick and syrupy.
  9. Slice the pork into 1/2 inch pieces across the grain and drizzle with the sauce. Serve with the pico de gallo, avocado and chopped cilantro, if desired.
Nutrition Facts
Jamaican Jerk Pork with Pineapple Pico De Gallo
Amount Per Serving (0 g)
Calories 465 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 49mg16%
Sodium 1766mg77%
Potassium 801mg23%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 46g51%
Protein 18g36%
Vitamin A 1095IU22%
Vitamin C 41.3mg50%
Calcium 100mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.