Caribbean Pork with Avocado-Pineapple Salsa

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

  • Prep:
  • Total Time:
  • Servings: 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.


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