For an extra layer of flavor, marinate the pork tenderloin in the spice rub for at least 30 minutes, or up to 2 hours, in the refrigerator before grilling. If you don't have fresh peaches, you can use frozen peaches (thawed) or canned peaches (drained). Adjust the amount of lime juice accordingly, as canned peaches can be sweeter. Adjust the amount of Caribbean jerk seasoning to your liking, depending on your preferred level of spiciness. Serve with coconut rice and grilled vegetables for a complete Caribbean-inspired meal.
Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS15
Embark on a culinary journey to the tropics with this vibrant dish! A succulent pork tenderloin, infused with the warmth of Caribbean spices, is grilled to perfection and crowned with a refreshing homemade peach salsa. It's a symphony of sweet, savory, and spicy flavors that will transport your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol74 mg
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Fiber1 g
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Protein24 g
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Saturated Fat2 g
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Sodium580 mg
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Sugar6 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Peach Salsa: In a medium bowl, gently combine the diced peaches, chopped red bell pepper, red onion, cilantro, lime juice, minced garlic, salt, and black pepper. Mix well and set aside. The flavors will meld beautifully as it sits. (Prep time: 10 minutes)
02
StepCreate the Caribbean Spice Rub: In a separate small bowl, whisk together the olive oil, brown sugar, Caribbean jerk seasoning, dried thyme, dried rosemary, and seasoned salt until a paste forms. (Prep time: 5 minutes)
03
StepMarinate the Pork: Generously rub the Caribbean spice mixture all over the pork tenderloin, ensuring every inch is coated. (Prep time: 2 minutes)
04
StepGrill the Pork: Preheat your outdoor grill to medium heat (about 350-400°F or 175-200°C) and lightly oil the grill grate to prevent sticking. Place the spice-rubbed tenderloin on the hot grill, close the lid, and cook for 9 to 11 minutes. Turn the tenderloin and continue grilling, covered, for another 9 to 11 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. Use an instant-read thermometer inserted into the thickest part of the tenderloin to check for doneness. (Cook time: 18-22 minutes)
05
StepRest and Slice: Remove the grilled pork tenderloin from the grill, tent loosely with foil, and let it rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (Rest time: 5 minutes)
06
StepServe: Slice the rested pork tenderloin thinly against the grain and arrange on a platter. Generously top with the fresh peach salsa and serve immediately. Enjoy this taste of the Caribbean!
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RECIPE REVIEWS
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Brennon Bednar
Jun 30, 2025I added a pinch of cayenne pepper to the spice rub for extra heat. Delicious!
Roselyn Murazik
Jun 11, 2025This recipe is amazing! The peach salsa is the perfect complement to the spicy pork.
Brooke Wintheiser
Jun 6, 2025The peach salsa is a game changer!
Russel Kassulke
May 28, 2025So easy to make, and the flavors are incredible. My family loved it!
Esther Hoppe
May 2, 2025The pork was so tender and juicy, thanks to the resting period. Will definitely make this again.