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Island Jerk Pork Tenderloin w/Fresh Pineapple Salsa

Nothing beats sitting around the grill with friends after a day on the water. This simple recipe will be sure to solidify you as the grill master of your group!!

Island Jerk Pork Tenderloin (Ingredients)

2 Pork Tenderloins-whole

1 Bottle Mr. Whitesnake's Island Jerk Sexy Sauce


Place Pork Tenderloin in resealable bag, pouring over 1 bottle of Mr. Whitesnake's Island Jerk Sexy Sauce, covering completely. Seal Bag and place in refrigerator for 4-24 hours


Gas or choose. Charcoal will provide maximum flavor

* Heat grill to 375-400 degrees

* Place Pork Tenderloin directly over heat source and cover; turning frequently. 30-40 minutes until you reach an internal temperature of 140 degrees. Basting throughout the process with the leftover marinade.

* Remove from grill and cover with aluminum foil and let rest; internal temperature will continue to rise to 145 degrees

Fresh Pineapple Salsa (Ingredients)

1/2 of whole Fresh Pineapple

1/2 Red Onion

1 Red Bell Pepper

1 Jalapeno

1/4 C Cilantro

2T Mr. Whitesnake's Island Jerk Sexy Sauce


*Dice into 1/4" pieces Fresh Pineapple, Red Onion, Red Bell Pepper, Jalapeno

*Finely Chop Cilantro

*Mix all ingredients together and add Mr. Whitesnake's Island Jerk Sexy Sauce. 2T is a good measure but you may want to add more for extra flavor

* Place in refrigerator and let rest for 1-4 hours (longer the better)

Slice Pork Tenderloin onto a platter generously adding the Fresh Pineapple Salsa on top. Enjoy with your favorite Summer IPA, glass of Sauvignon Blanc or Rose.


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