Chef John'S Grilled Jerk Pork Tenderloin Recipe

Name: Chef John'S Grilled Jerk Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/2 pound) pork tenderloin, trimmed of silver skin; 1/2 onion, chopped; 1/3 cup fresh thyme leaves; 1/4 cup white vinegar; 4 cloves garlic; 2 habanero peppers, seeded, or more to taste; 2 tablespoons minced fresh ginger; 2 tablespoons soy sauce; 2 tablespoons vegetable oil; 1 tablespoon brown sugar; 2 teaspoons ground allspice; 1/2 teaspoon ground black pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon

Servings: persons

2 (1 1/2 pound) pork tenderloin, trimmed of silver skin
1/2 onion, chopped
1/3 cup fresh thyme leaves
1/4 cup white vinegar
4 cloves garlic
2 habanero peppers, seeded, or more to taste
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 teaspoons ground allspice
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

1
Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
2
Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
3
Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
4
Preheat an outdoor grill for high heat, and lightly oil the grate.
5
Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (1 1/2 pound) pork tenderloin, trimmed of silver skin, 1/2 onion, chopped, 1/3 cup fresh thyme leaves, 1/4 cup white vinegar, and more.

Yes, Chef John'S Grilled Jerk Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef John'S Grilled Jerk Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions