West Indies Pork Tenderloin With Plum Compote
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
35 min


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

1 tablespoon Land O Lakes® Butter

How to make

  1. STEP 1

    Heat gas grill on medium or charcoal grill until coals are ash white.

  2. STEP 2

    Combine all seasoned butter ingredients in small bowl; set aside.

  3. STEP 3

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

  4. STEP 4

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

  5. STEP 5

    Serve sliced tenderloin with warm plum compote.

Tip #1

- 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.

Tip #2

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


19Fat (mg)
120Cholesterol (mg)
260Sodium (mg)
16Carbohydrates (g)
1Dietary Fiber
29Protein (g)


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