Jamaican Jerk Pork with Pineapple Salsa

Authentic Caribbean jerk pork is grilled over a slow fire until it reaches a lovely mahogany shade and the spices have permeated the meat. However, the easiest way to prepare it at home when it's cold outside is to bake it in a hot oven. If you want the dish to be spicier, add authentic Caribbean chili peppers such as Scotch bonnets, but remember that these are the hottest peppers around. Serve with pineapple salsa or buy a spicy salsa to go with it.


  • 1 cup chopped onion
  • 2 teaspoons fresh thyme
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander
  • 2 teaspoons brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon ground black pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 2 tablespoons lime juice
  • Up to 1/4 cup water (optional)
  • 1 pork tenderloin (about 1 to 1 1/2 pounds/500 to 750 grams)
  • Salt and freshly ground pepper


Combine all ingredients except pork in a food processor and process until puréed. If purée is too thick, add up to ¼ cup water. It should be thick but not so paste-like that it won't cover the pork. Place marinade and pork in a plastic bag, making sure that the pork is coated. Marinate for 4 hours or overnight refrigerated.

Preheat oven to 400 F.

Season the pork lightly with salt. Place the pork on a rack over a baking dish with as much marinade as clings to it and bake for 30 minutes or until juices run clear, brushing occasionally with leftover marinade. Serves 4.



This fresh-tasting salsa adds a contrasting sweetness to the spicy pork.


2 cups fresh diced pineapple

1/2 cup diced red onion

1/2 cup diced red pepper

2 teaspoons chopped jalapeno pepper

1/4 cup fresh lime juice

1 teaspoon grated lime rind

3 tablespoons chopped fresh mint or basil

1 tablespoon sugar

Salt to taste


Combine all ingredients and mix together in a bowl. Serve with pork. Makes about 2 1/2 cups.