Caribbean Style Pork

I am still working my way through my habanero peppers, and yes, that can take quiet a bit of time. A little goes a long way. As you know, I recently batched out a bunch of mango and peach habanero sauce that I am still hammering through, and day by day it just gets better and better. But as I was still staring down my bag of peppers, I decided to come up with a Caribbean style pork recipe that had that subtle kick of the habanero peppers, but one that it was not too overpowering. This pork dish is bright, vibrant, and packed full of a citrus punch that is a bit addicting.

Caribbean Style Pork Recipe
Caribbean Style Pork Recipe

Let’s get started.


  • 2 nectarines, juiced
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 red bell pepper, seeded, and chopped
  • 1 whole white onion, roughly chopped
  • 2 whole habanero peppers, seeds and stem removed, chopped
  • 2 whole sprigs of thyme
  • 1 cup of fresh flat leaf parsley, chopped
  • 1/4 cup of apple cider vinegar
  • 8 cloves of garlic, roughly chopped
  • 1/2 tbsp salt
  • 1/4 tbsp cracked black pepper
  • 1 tbsp Worcestershire sauce
  • 2 lbs pork tenderloin, cut into thick chunks
  • 2 tbsp canola oil
  • cooked rice, optional

Start by making the marinade. To a bowl, add in the nectarine, lemon, and lime juice. Season with the salt, pepper, onion, habaneros, bell pepper, thyme, parsley, garlic, worcestershire, oil, and vinegar. Add in the pork, and carefully toss. Careful of those habanero peppers. I always recommend wearing gloves when using those. Once everything is coated, marinate overnight.

Caribbean Style Pork Recipe
Caribbean Style Pork Recipe

The following day, remove the marinated pork from the refrigerator and let it rest on the counter to come up to room temperature.

Preheat your oven to 350 degrees. Place the pork mixture into a baking dish, seal with aluminum foil, and cook for about 2 hours, or until it is super tender. Uncover, crank up the heat to about 425, and cook a few additional minutes to get a bit crispy.

Remove from the oven, and serve over rice, if desired. Feel free to drizzle any of the remaining liquid over the pork, along with the cooked onions, garlic, and peppers.  This one is a real winner. It has an awesome citrus, and bang of the habanero that is just perfect. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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