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The Good News Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade

Jerk Pork Tenderloin with Pineapple Salsa:


1/4 cup(s) canola oil

2 scallions, thickly sliced

2 clove(s) garlic, smashed

2 Scotch bonnet or habanero chiles, stemmed and seeded

1 tablespoon(s) low-sodium soy sauce

1 tablespoon(s) fresh lime juice

1 tablespoon(s) light brown sugar

2 teaspoon(s) ground allspice

1 teaspoon(s) freshly ground black pepper

1 teaspoon(s) thyme leaves

1/4 teaspoon(s) freshly grated nutmeg

1 1-inch piece of fresh ginger

2 pork tenderloins, 14 ounces each


Pineapple-Jicama Salsa


1. In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.

2. Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.

Related Recipe Pineapple-Jicama Salsa

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