Jamaican Recipe of the Day: Grilled Jamaican Pork Tenderloin Salad

Summer=Fruit. Fruit in and on and around everything! Even grilled meat.

Yum, Yum. Spiced and smoky meat with bright, sweet fruit.

I made this as a special occasion Jamaican dinner for when my friend, Sara (with no “h”), came over for dinner. I also subjected her to some other Jamaican dish that will remain unnamed because it was the flavor was a tad too… intense. So, hopefully, she will forgive my barely palatable side because this salad is so outrageously delicious. Seriously, I had no idea that the Jamaican spices I typically associate with Christmas would be so enticing on a Jamaican pork loin and tropical fruit!

Also, this was my first time lighting the grill by myself. And when I say “by myself,” I mean completely alone. As in, no one else was at home, as in everyone else in my family was miles away, in other cities. Good Gracious, it’s a miracle that the house is still standing, now that I think about it… I must admit though, I called my mother shortly after dousing the charcoals with lighter fluid, mildly freaking out about “what happens if I light them and they catch on fire and burn me and everything else around me?????”

As you can see, all went well. And my skin is un-singed. God must have a lot of grace and mercy stored up for me.

I got an ingredient shot… otherwise, I kinda failed at taking pictures during this one.

Except for this ONE shot of the meat after I grilled it.

Grilled Jamaican Pork Tenderloin Salad From MyRecipes

  • 2 tablespoons fresh or 2 teaspoons dried Jamaican thyme leaves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh Jamaican ginger
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground Jamaican nutmeg
  • 1 garlic clove, minced

  • 1 (1-pound) Jamaican pork tenderloin
  • Cooking spray
  • 4 cups salad greens
  • 2 cups chopped peeled fresh pineapple
  • 1 cup chopped papaya
  1. Prepare grill.
  2. To prepare dressing, combine first 11 ingredients in a food processor; process until smooth.
  3. To prepare Jamaican pork, slice pork lengthwise, cutting to, but not through, other side.
  4. Open halves, laying pork flat. Rub 2 tablespoons dressing on pork; reserve remaining dressing.
  5. Place Jamaican pork on grill rack coated with cooking spray;
  6. Cook 10 minutes on each side or until a meat thermometer registers 155°.
  7. Let stand 5 minutes.
  8. Cut pork into 1/4-inch-thick slices; toss with reserved dressing.
  9. Place 1 cup greens on each of 4 plates; top with 3 ounces pork, 1/2 cup pineapple, and 1/4 cup papaya.

*****

Check out her book Treasures of Colombia

Treasures of Colombia by Denise Fyffe and Stacey Ann Smith

This book shares some of the delicious cuisine found in Colombia; from empanadas to arepa boyacense, and bandeja paisa to arepa de huevo. Colombian street food is especially important in Colombian culture because it brings people together. They enjoy sitting in groups with family or friends, blocking off the sidewalks and alleyways as they devour tasty morsels of Colombian cuisine steeped in spices and ingredients.

Available at all online book retailers and Amazon.com


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