Grilled Jerk Pork Tenderloin with Pineapple Slices

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

Jerk Seasoning:

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

Pineapple ingredients:

1 fresh pineapple, trimmed, cored and peeled

3 tablespoons honey

1 tablespoon lime juice, orange or lemon

1 teaspoon seasoned pepper

Method:

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.

Serve

ENJOY!

Jerk Pineapple Pork Chops and Awards

Fresh pineapple is my favorite sweet, sunny fruit and always reminds me of the pineapple plantations we saw in Hawaii ~ not to mention the Pacific Ocean, beaches, palm trees and Hilo Hattie.

During Colonial days, the striking visual attractiveness, the rarity and the expense of the pineapple made it the ultimate exotic fruit.  It was served only on special occasions and quickly became a symbol of hospitality.  

This recipe is from our local newspaper, The Northwest Herald.  It combines the jerk seasoning with pork chops and pineapple.  In Jamaica, the jerk method of cooking involves seasoning meat with a sweet-hot secret mixture of peppers, spices and herbs, then slowly cooking them.  The blend of allspice and thyme in this recipe captures the taste of the islands perfectly.

Its Jamaican jerk, made with thick, juicy pork and succulent fruit.  Pineapple has a meatier side and if you like flavorful dishes, this sweet and savory dish is for you! 

Jerk Pineapple Pork Chops 

Ingredients: 

1 small pineapple 

1 bunch scallions, sliced cross-wise into 1-inch pieces 

1 jalapeno pepper, stemmed and seeded 

2 teaspoons dried thyme 

4 garlic cloves, smashed and peeled 

1½ teaspoons ground allspice 

4 bone-in pork chops 

Salt and pepper, to taste 

2 teaspoons olive oil 

Method: 

Cut four ½-inch-thick rounds from pineapple; set aside. 

Cut remaining pineapple into large chunks, discarding core. 

In a food processor, combine pineapple chunks, scallions

chile, thyme, garlic and allspice and pulse until coarsel

chopped. 

Reserve ¾ cup pineapple marinade and refrigerate. 

Season pork with salt and pepper and place in a 9-by-13-inch

glass baking dish along with pineapple rounds. 

Top pork and pineapple with remaining pineapple marinade 

and turn pork and pineapple to coat. 

Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours). 

In a large nonstick skillet, heat 1 tablespoon oil over

medium-high. 

Working in two batches, brush pineapple mixture off pork 

and cook chops until browned and cooked through, about 20

minutes per batch, flipping once. 

Add 1 tablespoon oil to skillet. 

Brush pineapple marinade off pineapple and cook rounds

until golden brown in spots, about 5 to 7 minutes, flipping

once. 

Serve with pork and reserved pineapple marinade. 

It’s tropically delicious!!!

Now it’s award time:  Times flies and a while back my Cajun friend, Marguerite at Cajun Delights, presented me with these 8 awards.  I thank Marguerite and am honored that she chose my blog.  Marguerite not only posts great Cajun recipes, she has music and dancing videos also.  If her blog is new to you, you should check it out!  

I am supposed to pass these 8 awards rolled into one off to 15 of my favorite foodie bloggers.  So I am going to pass them on to these great people who inspire me with their winning recipes, and writing, and who are supportive of me with their comments.  Here they are, in no particular order: 

Martha @seasidesimplicity 

Betty @scrambledhenfruit 

Larry @bigdudesramblings 

Kathy @thesugarqueenbakes 

Lynda  @lyndasrecipebox 

Biren @rotinrice 

Rita @sagecuisine 

Judy @atastythought 

Lyndsey @tinyskillet 

Kristy @kristygourmet 

Jeannie @chinadoll-bakingdairy 

Claudia @pegasuslegend-whatscookin 

Carol @theresalwaysthyme 

Linda @mykindofcooking 

Dave @bigdaddydavesbitsandpieces 


Please visit them all and let them know I sent you!  Thanks for stopping here, and have a wonderful day!