Jamaican Jerk Pork Tenderloin Recipe

Name: Jamaican Jerk Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coarsely chopped green onions; 1/2 cup coarsely chopped onion; 2 tablespoons white vinegar; 1 tablespoon soy sauce; 1 tablespoon vegetable oil; 2 teaspoons kosher salt; 2 teaspoons fresh thyme; 2 teaspoons brown sugar; 2 teaspoons chopped peeled fresh ginger; 1 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon black pepper; 1/8 teaspoon ground cinnamon; 2 garlic cloves, minced; 1 to 4 Scotch bonnet or habanero peppers, seeded and chopped; 1 (1 1/2-pound) pork tenderloin, trimmed; Cooking spray

Servings: persons

2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
1 (1 1/2-pound) pork tenderloin, trimmed
Cooking spray

1
Place first 15 ingredients in a blender or food processor, and process until smooth.
2
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.
3
Prepare grill.
4
Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160u00b0 (slightly pink).
5
This fiery barbecue was invented by runaway slaves as a means of preserving meats without refrigeration. Here, we butterfly the pork tenderloin to increase the surface area for the Scotch bonnet pepper marinade to penetrate.

254

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 17 ingredients. The key ingredients include: 2 cups coarsely chopped green onions, 1/2 cup coarsely chopped onion, 2 tablespoons white vinegar, 1 tablespoon soy sauce, and more.

Yes, Jamaican 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!

Jamaican Jerk Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions