I like the taste of grilled pineapple with succulent pork ~ it seems like they go together naturally!
If you’ve never eaten jerk seasoning, you’re in for a surprise at how delicious it is. Jerk style of cooking is native to Jamaica in which meat is either dry-rubbed or wet marinated, with a hot spice mixture. The use of allspice and thyme, as well as an abundance of peppers characterizes the seasoning, with sugar for a sweet touch to complement the hot chillies.
For this recipe, mix the paste, spread over the pork and place in the refrigerator for at least an hour and up to 24 hours to marinate, allowing the seasonings to penetrate deep into the meat.
The jerk pork with juicy pineapple slices is an outstanding combination…
It’s good eating, my friend!
Grilled Jerk Pork Tenderloin with Pineapple Slices
2 pounds pork tenderloin
1 fresh pineapple, peeled, cored and sliced 1” thick
2 habanero chillies, deseeded and chopped
½ teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 teaspoon ground thyme
3 garlic cloves, minced
2 green onions, chopped
2 teaspoons light brown sugar
1 tablespoon lime juice
2 tablespoons olive oil
1 fresh pineapple, trimmed, cored and peeled
3 tablespoons honey
1 tablespoon lime juice, orange or lemon
1 teaspoon seasoned pepper
Using a mortar and pestle, or food processor, blend together the ingredients for the jerk seasoning to make a smooth paste.
Spread mixture over pork tenderloin and place in a resealable plastic bag, making sure the pork is well coated with the marinade.
Refrigerate for at least 1 hour and up to 24 hours.
Preheat a grill to medium heat.
Remove meat from bag and discard marinade.
Grill the pork for 8 to 10 minutes per side, or until slightly charred on the outside and an instant-read thermometer registers 145 degrees.
Let rest 5 minutes before slicing.
Meanwhile, combine glaze ingredients for pineapple in a small bowl.
Cut pineapple into 1-inch slices.
Brush with glaze.
Grill about 3 minutes on each side, turning once and basting with glaze.