Sweet & Salty Pork Tenderloin

Made, written & photographed by the creators of the Point

There is a flavor combination in this dish that brings a restaurant quality meal to your kitchen.

If you get a bite of the Jerk seasoned pork, the salty prosciutto, and the sweet pineapple, you will be "chef kissing" involuntarily.

It really isn't that difficult of a recipe either - it comes together in under 30 minutes and it is seriously the best pork tenderloin recipe we've made in a while.

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Sweet & Salty Pork Tenderloin

Serves 4 | Total Time: 30 minutes

Ingredients:

• 1 pork tenderloin

• salt & pepper

• 4 slices prosciutto

• 4 pineapple rings

• 2 tablespoons Jerk seasoning

• 3 tablespoons golden rum

Instructions:

Prepare your tenderloin: Cut in half crosswise. Carefully cut 3/4 through each half of the tenderloin, creating a "book" when you open your cut.

Place both halves on one side of a large piece of parchment paper. Salt and pepper the side facing up, and lay 2 slices prosciutto over each tenderloin half.

Fold over the parchment paper on top of the tenderloins and use a meat mallet or a rolling pin to flatten the prosciutto to the tenderloin. Once it is flat and even, remove parchment paper and set aside.

Heat a large skillet over medium high and add in 4 pineapple rings. Cook on both sides until each slice is evenly charred. Remove from skillet.

Add some oil to the same skillet and heat over medium-high. Add the prepared tenderloin halves into your hot skillet, prosciutto side down. Sprinkle the top ("naked") sides with Jerk seasoning. Cook for about 4 minutes on the first side.

Our skillet was not big enough to cook both halves at once. We did this in two batches and simply covered our cooked tenderloin with aluminum foil while we cooked the second batch.

Flip the tenderloin halves and add the 3 tablespoons golden rum. Cover and cook for about 4 more minutes. Use a thermometer to temp the tenderloins. Once they reach 145F, remove from the pan and let stand for a few minutes.

We added 1 1/2 tablespoons of rum to each batch. Since our first tenderloin sat for a while, we slightly undercooked it to 135F. It will continue to cook while resting.

Slice each piece and serve with rice, pasta, veggies or whatever you'd like!

Another side option would be to save some pineapple juice and add to cooked rice!