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Caribbean Pork with Avocado-Pineapple Salsa

Pork pairs nicely with a smooth, buttery-tasting salsa.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Caribbean Pork with Avocado-Pineapple Salsa

Source: Everyday Food, December 2004


  • 2 tablespoons light-brown sugar
  • 2 teaspoons coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground pepper
  • 2 pork tenderloins (about 12 ounces each)
  • 1 tablespoon vegetable oil
  • Avocado-Pineapple Salsa


  1. In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.

  2. Heat broiler, with rack 4 inches from heat source. Line a broilerproof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.

  3. Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.

  4. Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.

Reviews (3)

  • laura fulton 19 Jun, 2012

    I broiled this about 4 inches from the broiler and, after about 5 minutes, the pork started burning. I'm sure it was from the brown sugar in the rub. So I flipped it and broiled the other side for about 3 minutes, then baked it (rather than broil) until it was done. Super easy, super kid friendly. I might use a little less brown sugar next time to avoid the burning problem. I'd like to try grilling this too. (I did not make the pineapple salsa).

  • alycarr00 4 Oct, 2010

    This is a WONDERFUL, EASY recipe!!! My family and friends LOVE this!!!

  • nancythomson 28 Jan, 2009

    This is a great way to prepare a pork tenderloin. The flavours are kid friendly and make the house smell fantastic! I made the sweet potato fries that are pictured with the pork as well so rather than broiling the meat, I covered it with foil and baked it at the same temp as the potatoes. Loved the simple salsa. Delicious and easy.

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