Emeril'S Jamaican Jerk Pork Tenderloins Recipe

Name: Emeril'S Jamaican Jerk Pork Tenderloins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloin, trimmed of fat; 1/2 cup fresh lime juice; 1/2 cup chopped fresh thyme leave; 1 cup chopped green onion; 1/2 cup chopped fresh parsley leaves; 1/2 cup minced onion; 2 tablespoons brown sugar; 2 crushed bay leaves; 2 teaspoons ground allspice; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/2 teaspoon coriander seed; 2 scotch bonnet peppers, seeded; 1 1/2 tablespoons minced garlic; 1 tablespoon minced fresh ginger; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 1/4 cup vegetable oil, plus; 2 tablespoons vegetable oil; 1/4 cup soy sauce; 3 tablespoons lime juice; 2 tablespoons vinegar

Servings: persons

2 pork tenderloin, trimmed of fat
1/2 cup fresh lime juice
1/2 cup chopped fresh thyme leave
1 cup chopped green onion
1/2 cup chopped fresh parsley leaves
1/2 cup minced onion
2 tablespoons brown sugar
2 crushed bay leaves
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander seed
2 scotch bonnet peppers, seeded
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 cup vegetable oil, plus
2 tablespoons vegetable oil
1/4 cup soy sauce
3 tablespoons lime juice
2 tablespoons vinegar

1
Rub the tenderloins with lime juice and set aside 15 minutes. Add the Jerk Marinade and turn to coat meat well. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
2
Preheat a grill to medium-low. Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat. Season the meat with the kosher salt and lightly oil the grill grates. Place the tenderloins on the grill and cook, turning occasionally, until the pork is just cooked through and nicely browned on the outside and a thermometer inserted into the center registers 145 to 150 degrees F, 28 to 30 minutes. Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving. When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate,.

476

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 22 ingredients. The key ingredients include: 2 pork tenderloin, trimmed of fat, 1/2 cup fresh lime juice, 1/2 cup chopped fresh thyme leave, 1 cup chopped green onion, and more.

Yes, Emeril'S Jamaican Jerk Pork Tenderloins 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!

Emeril'S Jamaican Jerk Pork Tenderloins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions