Grilled Jerk Pork Tenderloin Recipe

Name: Grilled Jerk Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 habanero peppers, seeded; 1 small onion, chopped; 2 bunches green onions, chopped; 1 tablespoon fresh ginger, peeled and thinly sliced (1 piece); 3 garlic cloves, peeled; ¼ cup apple cider; ¼ cup white vinegar; 3 tablespoons soy sauce; 2 tablespoons olive oil; 1 ½ tablespoons packed brown sugar; ¾ teaspoon mustard seeds; 1 tablespoon kosher salt; 1 teaspoon black pepper; 1 tablespoon dried thyme; 1 tablespoon ground allspice; 1 teaspoon ground nutmeg; ½ teaspoon ground cinnamon; 2 12 lbs pork tenderloin, butterflied and pounded to 3/4 inch

Servings: persons

2 habanero peppers, seeded
1 small onion, chopped
2 bunches green onions, chopped
1 tablespoon fresh ginger, peeled and thinly sliced (1 piece)
3 garlic cloves, peeled
¼ cup apple cider
¼ cup white vinegar
3 tablespoons soy sauce
2 tablespoons olive oil
1 ½ tablespoons packed brown sugar
¾ teaspoon mustard seeds
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon ground allspice
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 12 lbs pork tenderloin, butterflied and pounded to 3/4 inch

1
Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor.
2
Blend until quite fine.
3
Add cider, white vinegar, soy sauce, olive oil, and sugar.
4
Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon.
5
Continue to blend until smooth.
6
Place the pork tenderloin in a shallow casserole dish; pour jerk marinade over, and massage into the meat to ensure all of the pork is coated.
7
Cover and refrigerate for 8 hours.
8
Preheat grill for medium-high heat.
9
Lightly oil grate.
10
Grill slabs of tenderloin over hot coals, turning as needed to keep from burning but allowing nice grill marks and browning.
11
about 6 to 7 minutes on each side, or until the internal temperature has reached 160 degrees F (70 degrees C).
12
Remove meat from grill; slice thinly and serve.

625

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 18 ingredients. The key ingredients include: 2 habanero peppers, seeded, 1 small onion, chopped, 2 bunches green onions, chopped, 1 tablespoon fresh ginger, peeled and thinly sliced (1 piece), and more.

Yes, 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!

Grilled Jerk Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions