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West Indies Pork Tenderloin With Plum Compote

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.

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10 min
Prep Time
35 min
Total Time


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.

Nutrition (1 serving)

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