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


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

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

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

4. Drizzle evenly with Jerk Sauce and top with salsa.

5. ________________________

6. DIRECTIONS - Charred Pineapple salsa:

7. Char diced pineapple in sauté pan until browned

8. Place all ingredients in bowl and mix.

9. Refrigerate until use.