Allspice Porch · Main dishes

Jerk Pork Tenderloin with Grilled Pineapple

Name: Jerk Pork Tenderloin with Grilled Pineapple
Total time: 50 min
Yield: 4 servings
Ingredients: 600 g Pork tenderloin; 400 g Fresh pineapple; 3 clove Garlic; 15 g Fresh ginger; 8 g Fresh thyme; 3 whole Green onions; 1 whole Scotch bonnet pepper; 1.5 tsp Ground allspice; 1 tbsp Brown sugar; 1 tbsp Soy sauce; 1 whole Lime; 1 tbsp Neutral oil; 1 tsp Salt; 0.5 tsp Black pepper; 1 tsp Paprika; 0.5 whole Onion

Pork tenderloin roasted under an allspice and scotch bonnet rub, sliced and served with pineapple browned in a skillet. A quicker porch plate than a shoulder roast.

50 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Pork tenderloin600 g
Fresh pineapple400 g
Garlic3 clove
Fresh ginger15 g
Fresh thyme8 g
Green onions3 whole
Scotch bonnet pepper1 whole
Ground allspice1.5 tsp
Brown sugar1 tbsp
Soy sauce1 tbsp
Lime1 whole
Neutral oil1 tbsp
Salt1 tsp
Black pepper0.5 tsp
Paprika1 tsp
Onion0.5 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat (soy sauce).

Method

Make the rub

Heat the oven to 200°C (400°F). Chop the onion and green onions. Mince the garlic and grate the ginger. Stem and seed the scotch bonnet, wearing gloves, and mince it. Stir it with the onion, green onions, garlic, ginger, thyme leaves, allspice, brown sugar, soy sauce, paprika, oil, juice of half the lime, salt and black pepper into a coarse paste.

Coat the pork

Trim any silver skin from the tenderloin. Pat it dry and rub the paste over every side. Set it on a foil-lined tray. Wash your hands, the knife and the board. Peel the pineapple, cut out the core and slice it into 1 cm rounds.

Roast to 71°C

Roast the pork for 20–28 minutes. Health Canada’s safe internal temperature for pork cuts is 71°C (160°F). Check the centre of the thickest part. If it is below 71°C, keep roasting and check again in 4 minutes. The rub will darken before the centre is done. Rest the pork on a clean plate for 5 minutes. The temperature will stay above 71°C while it rests.

Brown the pineapple and slice

While the pork rests, heat a skillet over medium-high heat. Cook the pineapple for 2 minutes per side, until the edges are browned. Slice the pork, spoon any tray juices over it and serve with the pineapple and the remaining lime, cut into wedges.

Tenderloin is lean. Take it out at 71°C in the centre, not when the outside looks very dark. The pineapple is there for sweetness against the pepper, and it only needs a few minutes in a hot pan.

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