Plum Pork Tenderloin Recipe

West Indies Pork Tenderloin With Plum Compote

“Jerk” seasoned meats are a form of traditional Jamaican barbecue. This pork is liberally brushed with a dry jerk spice blended with butter, onions and garlic.

10 min. prep time
4 servings
000 Ratings


Seasoned Butter

3 tablespoons Land O Lakes® Butter, melted
3 tablespoons finely chopped green onions
1 1/2 teaspoons Caribbean jerk seasoning
1 teaspoon finely chopped fresh garlic
1 teaspoon freshly grated lime zest


1 (18- to 20-ounce) pork tenderloin


4 ripe plums, pitted, each cut into 8 pieces
3 tablespoons orange or apple juice
2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon


Heat gas grill on medium or charcoal grill until coals are ash white. Combine all seasoned butter ingredients in small bowl; set aside.

Place pork onto grill; brush generously with seasoned butter. Grill, turning occasionally and brushing with seasoned butter, until internal temperature of pork reaches at least 145°F. (25 to 30 minutes).

Meanwhile, combine plums, orange juice, sugar and cinnamon in medium saucepan. Cook over medium heat until plums are very tender and jam-like (15 to 20 minutes). Stir in 1 tablespoon butter.

Serve sliced tenderloin with warm plum compote.

Recipe Tip

- The seasoned butter can be made up to 1 day ahead. Cover and refrigerate until grilling time. Reheat the seasoned butter in the microwave just until melted.

- Dark-skinned Santa Rosa plums make the nicest sauce—they are especially sweet and tender when ripe.

Nutrition Facts (1 serving)

Calories: 350

Fat: 19g

Cholesterol: 120mg

Sodium: 260mg

Carbohydrates: 16g

Dietary Fiber: 1g

Protein: 29g

Recipe #13475©2005Land O'Lakes, Inc.

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