Jamaican Pork Tenderloin with Broccoli-Peach Slaw | Midwest Living

Jamaican Pork Tenderloin with Broccoli-Peach Slaw

Jamaican Pork Tenderloin with Broccoli-Peach Slaw

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  • Makes: 4 servings

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Broccoli slaw mix is the quick cheat in this colorful, weeknight-simple recipe that's festive enough to serve to friends.


  • 3 tablespoons plus 2 teaspoons vegetable oil, divided
  • 3 tablespoons lime juice
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon bottled hot pepper sauce
  • 3 cups packaged shredded broccoli slaw mix
  • 2 fresh peaches, pitted and coarsely chopped
  • 2 teaspoons snipped fresh cilantro
  • 1 1 - pound pork tenderloin
  • 1 tablespoon Jamaican jerk seasoning
  • Lime wedges (optional)


  1. For slaw: In a medium bowl, combine 3 tablespoons of the oil, lime juice, sugar, salt and hot sauce. Stir in slaw mix, peaches and cilantro. Set aside.
  2. For pork: Rub pork tenderloin with remaining 2 teaspoons oil; rub in jerk seasoning. For a charcoal grill, arrange medium-hot coals around a drip pan. Place tenderloin on grill rack over pan. Cover and grill 30 to 35 minutes or until internal temperature reaches 140 degrees to 145 degrees . (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place tenderloin on the grill rack over burner that is turned off. Cover and grill as above.) Transfer tenderloin to a cutting board; cover with foil. Let rest 10 minutes before slicing and serving with slaw. Serve with lime wedges for squeezing, if desired.

Nutrition Facts

(Jamaican Pork Tenderloin with Broccoli-Peach Slaw)

Servings Per Recipe 4, carb. (g) 17, sat. fat (g) 2, chol. (mg) 73, Fat, total (g) 15, cal. (kcal) 294, vit. C (mg) 63, vit. A (IU) 2137, iron (mg) 2, pro. (g) 26, calcium (mg) 42, sugar (g) 11, Potassium (mg) 520, fiber (g) 3, sodium (mg) 373, Trans fatty acid (g) 0, Polyunsaturated fat (g) 9, Monounsaturated fat (g) 3, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 49, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 7, Riboflavin (mg) 0, Thiamin (mg) 1

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