Jerk-style pork tenderloin with peppers and plantains

Total Time
40 min
15 min
25 min
This easy-to-assemble Jerk-style recipe will turn a simple pork tenderloin into an extraordinary meal. This recipe marries jerk-seasoned pork with traditional Caribbean ingredients like plantains and coconut. For the plantain to cook in 20 minutes, it must be very ripe—dark brown, covered at least halfway in black spots, with a soft peel that slips off without a knife. Also, make sure you allow your tenderloin to rest for at least five minutes after taking out of the oven to let the juices in the meat redistribute. For a cooling summer side dish, try drizzling half a peach or fresh peach slices with balsamic vinegar.



2 Tbsp, minced

Dried shredded and sweetened coconut meat

1 Tbsp, minced

Red-wine vinegar

1 Tbsp

Minced garlic

2 tsp


2 tsp

Dried thyme

½ tsp

Crushed red pepper flakes

½ tsp

Table salt

½ tsp

Ground allspice

¼ tsp

Uncooked lean pork tenderloin

1 pound(s)

Cooking spray

1 spray(s)

Uncooked bell pepper(s)

3 item(s), medium, stemmed, cored, and cut into 1/2-inch wide strips

Uncooked plantain(s)

1 medium, very ripe, peeled and cut into 12 slices


  1. Heat the oven to 425°F.
  2. Mix chives, coconut, vinegar, garlic, molasses, thyme, salt, red pepper flakes, and allspice in a small bowl to form a paste. Coat tenderloin evenly and fully with this paste.
  3. Lightly coat a large roasting pan with nonstick spray. Set tenderloin in center of pan; scatter peppers and plantains around the meat. Lightly coat everything with more nonstick spray.
  4. Roast 20 minutes, or until an instant-read meat thermometer inserted into the thickest part of the tenderloin registers 150°F. Transfer pork to a carving board; let rest for 5 minutes before slicing into 12 pieces. Serve with vegetables.
  5. Serving size: 3 pieces tenderloin and 1 cup vegetables.