This quicker version of Jamaican Jerk Pork skips the fuss but keeps the big, bold flavors.
The truly authentic version of jerk pork is grilled over pimento (allspice) wood, and takes quite a bit of time (sometimes days with all of the fancy steps).
This version is easier and still boasts those characteristic Jamaican flavors – that warm earthiness from allspice, cinnamon, and nutmeg. The pineapple salsa brings that good ol’ tropical feeling. And for an extra special treat, right before serving, we sprinkle just a bit of sugar over the top and broil it for a few minutes to create a sticky, sweet crust.
What makes this quicker and easier?
The marinade works fast on pork tenderloin ‘cutlets’ (slice the tenderloin into 1-inch rounds). While it marinates, cut up some pineapple (or buy pre-cut), slice some red onion, and tear up cilantro or parsley.
When everything is ready, the meat and marinade are poured into a skillet, and they cook for a couple minutes then get flipped. Pineapple is added to the pan, along with some sugar, and you can finish it on the stove top for just another few minutes, or in the oven to get that sticky crust I mentioned earlier.
That’s it, it’s ready… and addicting.
Ingredients
Pork + Marinade
- 1 lb pork tenderloin
- 1 Tbs peanut or mild oil
- 1 Tbs soy sauce
- 1 lime zest & juice
- 1/2 red onion, small
- 1 clove garlic
- 1 tbsp minced ginger
- 1/2 tsp ground allspice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp red pepper flakes
- 1 pinch cloves
Pineapple salsa
- 1 pineapple, medium
- 1/2 red onion, small, diced
- 2 Tbs chopped fresh cilantro
- 2 Tbs chopped fresh parsley
Other
- 1 cup dry white wine* or broth
- 2 Tbs turbinado or demerara sugar**
Instructions
MARINATE THE PORK
- Place all of the ingredients for the marinade (except the pork!) in a food processor, including the 1/2 onion and zest + juice of the lime. Process until it’s a paste.
Slice the pork tenderloin into 1 inch rounds. Put the pork and all of the marinade into a plastic bag. Remove the air, seal it, and put it in the fridge for 30 minutes to 2 hours.
PREP THE SALSA
- Cut the pineapple and other 1/2 of the onion. Chop the herbs. Set aside.
READY TO COOK – QUICK TIMING
- The timing moves very fast after we start cooking the pork. Make sure you have the following things ready (no really, have it ready or the pork will overcook!): The cut pineapple, diced 1/2 red onion, muscovado sugar, hot pads.
- Set your oven to broil. Then heat a cast iron skillet (or stainless steel if you don’t have cast iron) over medium-high heat on the stove. When the pan is hot, we’ll cook the pork.
- Remove pork cuts from the bag one at a time, salting each side, and then place them in the skillet so they start to sear. Be careful of hot splatter on contact. Do NOT discard the bag of marinade.
- After 2-3 minutes, the pork should be seared on one side. Flip them and then:— Pour the marinade from the bag into the pan (not over the top of the pork, we want to keep that crispy side dry now)
— Add the pineapple and onions in right away as well, around the pork
— Pour the sugar over the pork cutlets and a little over the pineapple
— Immediately move the pan to the oven, under the broiler - Cook under the broiler for 3 minutes or so, until the pork is cooked to the desired temperature. If you take it out too soon, you can just finish it on the stove.
FINISH & SERVE
- Remove the pork from the pan, set aside on a plate.
- Put the pan back on a burner over medium-high heat. Pour the wine into the pan and deglaze it (scrape up all of the crispy tasty bits from the bottom of the pan). Mixing it all in with the pineapple. Let the wine cook off for a few minutes.
- Serve pork next to the pineapple salsa and the sauce from the pan. Garnish with cilantro and parsley.
Notes
Nutrition
Recipe notes for Jamaican Jerk Pork
What is demerara and turbinado sugar?
Demerara and Turbinado sugar have larger crystals and are relatively unprocessed when compared to regular sugar or brown sugar. For this recipe, the larger crystals keep the sugar from totally dissolving into the moisture already on the meat. This allows it to more readily crisp up under the broiler.
But you can totally use brown sugar instead and it will create a sweet glaze that is just as tasty. Hey, I like to be honest! If you want to try to get fancy and master the sugar-crust-under-the-broiler-method though, give the larger sugar crystals a shot.
Other notes:
- This recipe is perfect for dinner guests, but not too many! Everything can be marinated and cut up ahead of time. When you want to make dinner, it will take a max of 10 minutes, that’s it! A regular 10 or 12″ skillet will hold enough for 4 people. More than that and the pan will be too crowded, so you’d want to use TWO pans in that case.
- Other cuts of pork: you can use other pork cuts. If they are larger, increase the time you let them marinate, and adjust the cooking time as needed.
Recipe inspiration
The first version came from a photocopy from a friend and I don’t know the source. It required pounding a different cut of pork and cooking it for much longer. The pineapple had its own cooking steps with separate timing.
In an effort to simplify the recipe and speed it up, I used the pork tenderloin cut into rounds. I also found that adding the pineapple to the pan not only made this recipe easier, but the pineapple was delicious when mixed with some of the pan flavors.
Lastly, I always broiled this to get a nice finish on the pork and pineapple. However, in the May-June 2017 issue of Milk Street Kitchen, they had a recipe for pork with orange and sage. In there, they described this turbinado sugar-glaze process. It was the perfect finish to this dish.
Lisa says
This pork sounds good! We use a lot of pork so new recipes are always great! And Jamaican Jerk is usually really good, so I’ll give this a try!
Cait Weingartner says
This dish looks incredibly delicious! I bet the spicy jerk seasoning on the pork tastes wonderful combined with the sweet pineapple salsa. I can’t wait to try this recipe.
T.M. Brown says
This looks delish! Appreciate the fact that you mentioned being able to substitute peanut oil for a mild oil. We have a peanut allergy in the house. This is going on the must try list.
Jolina says
What a bright and vibrant dish! And the pineapple salsa is just icing on the..well..pork 🙂 Can’t wait to try this.
Jobie Medina says
Exotic and delicious. Yummy. Must try! I love your pin. Beautiful!
Annie @ Annie's Noms says
This looks so delicious! I love all the vibrant colours, I just want to reach through the screen right now and grab a huge serving! Love how you’ve made this quicker to make as well!
Mica says
Oh yum, love the finished result, it looks so good I’ve never had pineapple salsa before but imagine it tastes amazing!
Vinny says
jamaician tai vat del ko man ir kelia truputi abonijeu,kad jos geriau groja nei solo c7, nes pats jas turiu ir lbj patenkintas esu ir sunku patiketi,kad edifier studio 6 greiau groja, nei solo c7
Dominique | Perchance to Cook says
UMMM YES PLEASE. The flavors of this pork sound AMAZING. I really really want to make this this week!
Pam Avoledo says
The pineapple salsa sounds so great! Yummy!
Whitney says
I just posted a recipe for Jerk Chicken & pineapple skewers on my blog today! Great minds think alike 🙂 Can’t wait to try this pork!
Mindy says
Yum! It’s funny I was actually looking for jerk pork and pineapple salsa recipes this week. I didn’t realize it was so simple! Saving this recipe for when I need it.
August Boolman says
Get a little exotic with this vibrant jerk pork with pineapple salsa. This fresh and spicy recipe will transport you straight to the Caribbeans.