Jamaican Jerk Pork Tenderloin With Charred Pineapple Salsa


2 pork tenderloins

6 oz Sweet Baby Ray’s Jamaican Jerk Wing Sauce

2 cup Charred Pineapple salsa, (recipe below)

2 tbsp salad oil

salt & pepper, to taste


INGREDIENTS - Charred Pineapple salsa:

2 cup fresh pineapple, 1/4” diced

1/4 cup shallots, small diced

2 tbsp red pepper, small diced

1/4 cup Sweet Baby Ray’s Mango Habanero Wing Sauce & Glaze

1/4 cup fresh cilantro, chopped


Brush pork tenderloins with oil. Season with salt & pepper.

Grill to medium rare or desired temperature. Let rest 5 minutes.

Slice pork on the bias and divide evenly onto four plates, fanning out the pork slices.

Drizzle evenly with Jerk Sauce and top with salsa.


DIRECTIONS - Charred Pineapple salsa:

Char diced pineapple in sauté pan until browned

Place all ingredients in bowl and mix.

Refrigerate until use.