Table of Contents
  1. The ingredients in this Jamaican-style pork tenderloin
  2. Watch how to make this pork tenderloin recipe
  3. Jamaican-Style Pork Tenderloin Recipe

A changing of the season calls for fresh flavors. Maybe there’s room for a little spice, something fruity, and of course something easy to make. Say hello to this Jamaican-style pork tenderloin complete with rice and homemade mango salsa. These flavors scream for warm weather!

While the rice bakes in the oven… yeah, you heard that right… the pork is prepared. Pork tenderloin is rubbed with a mixture of warm spices that are full of strong flavor. The pork roasts alongside the rice, and in the same amount of time, a quick fresh mango salsa can be stirred together. And just like that, a weeknight meal is born!

Top down view of white plate filled with Jamaican-style pork tenderloin with other bowls all around containing mango salsa and rice and leftover pieces of tenderloin

The ingredients in this Jamaican-style pork tenderloin

  • Brown sugar, garlic powder, smoked paprika, allspice, cayenne, and cumin are all mixed together and rubbed on the pork to infuse the meat with flavor. This dry rub acts as both a marinade and a dry brine.
  • Pork tenderloin is easy to find in the grocery store and that’s why I love to use it for so many meals! As the name implies, the meat is tender and roasts quickly, so it’s easily a weeknight staple.
  • Rice can be tricky for some people and easy for others. To take the guesswork out of the equation, bake it in the oven. Simply use some water, add some butter with the rice, and it’ll turn out perfect every time. Seriously, game changer!
  • Fresh mango is, obviously, necessary for mango salsa. If you’re not accustomed to buying mango, making sure they’re ripe is important. To check if a mango is ripe, look for when they’re beginning to become soft. The color will turn to more of an orange and yellow color. Once ready to use, I find peeling them and then cutting off the pit to be the best method.
  • Red onion gives the salsa a sweet onion flavor without the sharpness of a yellow onion.
  • Red bell pepper provides color and fresh crunch to the salsa, both of which are very welcome in my book!
  • Cilantro helps to drive home the salsa flavor. For those that do not like cilantro, it can be left out.
  • Cayenne, salt, and lime juice round out the mango salsa by adding some balance to the sweetness of the fruit.

This meal has a few components but is super simple and satisfying. The best part is the flavors, which are robust and exciting. The best part is that any leftovers can be used for lunches and dinners throughout the rest of the week!

Watch how to make this pork tenderloin recipe

Top down view of white plate filled with slices of pork tenderloin with Jamaican-style crust with brown rice underneath with yellow colored mango salsa all over the top

Jamaican-Style Pork Tenderloin

5 from 4 votes
The perfect weeknight meal is something that can be put together in a minimal amount of time, but with lots of flavor. This Jamaican-style pork tenderloin served on a bed of rice with a homemade mango salsa over the top is so delicious! Plus, the recipe can easily be scaled for however many you're serving, making it great for larger families or to ensure there are leftovers!
Prep Time 15 mins
Cook Time 33 mins
Marinating Time 30 mins
Total Time 1 hr 18 mins
Servings 4 servings

Ingredients

For the meat and rice

  • 1 tbsp brown sugar
  • 1 ½ tsp garlic powder
  • 1 tsp smoked paprika
  • ¾ tsp ground allspice
  • ½ tsp cayenne pepper
  • ½ tsp cumin
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 lb pork tenderloin
  • 1 cup rice rinsed and drained
  • 1 ¾ cup hot water
  • 2 tbsp butter

For the mango salsa

  • 2 cups diced fresh mango
  • ½ cup red onion
  • ½ cup red bell pepper
  • cup chopped cilantro
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • 2 tbsp lime juice

Instructions
 

For the meat and rice

  • In a small bowl, combine the brown sugar, garlic powder, smoked paprika, allspice, cayenne, cumin, salt, and pepper. Stir to combine. Remove 2 tsp of the dry rub and set aside. Sprinkle the remaining rub all over the pork tenderloin until it is completely covered. Cover the tenderloin and set it in the refrigerator for 30 minutes or up to 2 hours.
    1 tbsp brown sugar, 1 ½ tsp garlic powder, 1 tsp smoked paprika, ¾ tsp ground allspice, ½ tsp cayenne pepper, ½ tsp cumin, 1 ½ tsp salt, 1 tsp black pepper, 1 lb pork tenderloin
  • Preheat oven to 375°F.
  • In a 9x 13-inch baking dish, combine the prepared rice, boiling water, butter, and reserved 2 tsp of dry rub. Stir and cover tightly with foil. Place in preheated oven. Once the rice is cooked, the liquid will be absorbed and the rice will be tender, 27-33 minutes. Remove the rice from the oven and remove the foil. Use a fork to fluff the rice. Cover again with foil and allow to rest for 5 minutes.
    1 cup rice, 1 ¾ cup hot water, 2 tbsp butter
  • While the rice is baking, place the pork tenderloin on a preheated cast-iron skillet (or other oven-safe skillet) and place it in the oven alongside the rice. Roast until the tenderloin reaches 140°F, 20-25 minutes. Once at 140°F, remove the tenderloin from the oven and allow it to rest for 10 minutes.

For the mango salsa

  • While the rice and tenderloin are baking, prepare the mango salsa. In a medium bowl, combine the prepared mango, red onion, bell pepper, cilantro, cayenne pepper, salt, and lime juice. Stir to combine and set the salt in the refrigerator until it is time to serve. The salsa can be made up to 1 day in advance.
    2 cups diced fresh mango, ½ cup red onion, ½ cup red bell pepper, ⅓ cup chopped cilantro, ¼ tsp cayenne pepper, ½ tsp salt, 2 tbsp lime juice

To serve

  • Slice the tenderloin and place it on a bed of rice. Top with the mango salsa and enjoy.

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 57.3g | Protein: 28.7g | Fat: 9.2g | Saturated Fat: 4.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.8g | Trans Fat: 0g | Cholesterol: 88.9mg | Sodium: 1235.8mg | Potassium: 783mg | Fiber: 3.4g | Sugar: 15.4g | Vitamin A: 148.6IU | Vitamin C: 58.4mg | Calcium: 53mg | Iron: 2.3mg
Course Dinner
Cuisine Caribbean
Difficulty Intermediate
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4 Comments

  1. 5 stars
    This is a great weeknight meal or anytime meal even for special occasions. It’s fresh delicious in the presentation is amazing. This recipe is another winner from Kaleb.

  2. 5 stars
    Very easy. Very good. While I like mango I’ve always thought it is a bit of a pain to cut up. Peeling it as suggested and then cutting around the pit with a boning knife wasn’t bad at all I very rarely make the same recipe twice but this one is a keeper.

  3. This is a great recipe. The rice and the mango salsa were easy to do. It made a very flavourful meal.

  4. 5 stars
    We made this Jamaican style pork tenderloin tonight and it was fantastic! We also made the brown rice and it was delicious but a word of warning… brown rice takes twice as long in the over to fully cook so adjust time accordingly! Thank you Kaleb, we had a wonderful dinner!