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: Marinade:; 2 habanero peppers, seeded; 1 small onion, chopped; 2 bunches green onions, chopped; 1 (1 inch) piece fresh ginger, peeled and thinly sliced; 3 cloves garlic, peeled; 1/4 cup apple cider; 1/4 cup white vinegar; 3 tablespoons soy sauce; 2 tablespoons olive oil; 1 1/2 tablespoons packed brown sugar; 3/4 teaspoon mustard seed; 1 tablespoon kosher salt; 1 teaspoon black pepper; 1 tablespoon dried thyme; 1 tablespoon ground allspice; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1 cup wood chips, soaked (optional); 2 1/2 pounds pork tenderloin, butterflied and pounded to 3/4 inch

Servings: persons

Marinade:
2 habanero peppers, seeded
1 small onion, chopped
2 bunches green onions, chopped
1 (1 inch) piece fresh ginger, peeled and thinly sliced
3 cloves garlic, peeled
1/4 cup apple cider
1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons olive oil
1 1/2 tablespoons packed brown sugar
3/4 teaspoon mustard seed
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup wood chips, soaked (optional)
2 1/2 pounds 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.
7
Spread mixture on all sides of the meat (wear gloves or use a spatula).
8
Cover and refrigerate for 8 hours.
9
Preheat grill for medium-high heat.
10
Lightly oil grate.
11
Add soaked wood chips to coals, if using.
12
Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
13
Remove meat from grill; allow to rest for 5 minutes.
14
Slice thinly and serve.

2208

kcal

Calories

238

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 20 ingredients. The key ingredients include: Marinade:, 2 habanero peppers, seeded, 1 small onion, chopped, 2 bunches green onions, chopped, 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