Recipes Ingredients Meat & Poultry Pork Recipes Jerk Pork Tenderloin with Swiss Chard Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: Kate Sears Prep Time: 25 mins Total Time: 35 mins Servings: 4 This traditional Jamaican dish combines the heat of chile peppers, garlic, and ginger with fragrant spices. Ingredients 1 bunch scallions, thickly sliced 2 tablespoons white vinegar 1 piece (2 inches) peeled fresh ginger, coarsely chopped 1 clove garlic 2 jalapeno peppers (ribs and seeds removed) 4 tablespoons olive oil, plus more for grates 2 tablespoons fresh thyme, leaves 1 teaspoon ground allspice ¼ teaspoon ground nutmeg Coarse salt and ground pepper 1 pork tenderloin (about ¾ pound) 2 pounds Swiss chard, ribs and leaves separated, cut into 2-inch lengths Directions In a blender, combine scallions, vinegar, soy sauce, ginger, garlic, jalapeno, 2 tablespoons oil, thyme, allspice, nutmeg, and 1/4 teaspoon ground pepper. Puree until smooth. Place marinade in a resealable plastic bag. Add pork, turning to coat. Refrigerate for at least 1 hour and up to 24 hours. Heat grill to high. Oil grates. Lift pork from marinade. Season with salt. Grill 8 to 10 minutes per side or until an instant-read thermometer registers 145 degrees. Let cool 5 minutes. Meanwhile, in a large saucepan, heat remaining oil over medium. Add chard ribs and cook, stirring occasionally until crisp-tender, about 10 minutes. Add leaves, salt, and pepper; cook, stirring occasionally, until tender. Cook's Notes Pork imparts B vitamins, while leafy Swiss chard boosts vitamins A and C. Rate it Print