Jerked Pork Tenderloins Recipe

Name: Jerked Pork Tenderloins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, cut in 16 pieces; 2 large jalapeno peppers, stems and seeds removed; 2 large cloves garlic; 1 medium bunch scallions, white parts plus 4 inches of green, sliced; 2 teaspoons dried thyme; 1 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 tablespoon kosher salt; 1 teaspoon black pepper; 1 tablespoon brown sugar; 1 tablespoon olive oil; 1/4 cup soy sauce; Juice of 1/2 lime; 4 pork tenderloins (about 2 3/4 pounds); 1/2 cup reserved jerk paste; 1 cup Mutha Sauce (page 165); 1/3 cup water

Servings: persons

1 large onion, cut in 16 pieces
2 large jalapeno peppers, stems and seeds removed
2 large cloves garlic
1 medium bunch scallions, white parts plus 4 inches of green, sliced
2 teaspoons dried thyme
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon brown sugar
1 tablespoon olive oil
1/4 cup soy sauce
Juice of 1/2 lime
4 pork tenderloins (about 2 3/4 pounds)
1/2 cup reserved jerk paste
1 cup Mutha Sauce (page 165)
1/3 cup water

1
Throw all the jerk paste ingredients into a food processor.
2
Start by processing with on/off pulses, scraping the workbowl down several times.
3
Then continue processing to a paste.
4
Set aside.
5
Slice each tenderloin lengthwise along the grain into 3 even slices.
6
Pound each slice lightly with the edge of a mallet to make indentations on both sides without opening holes in the meat.
7
Save 1/2 cup of jerk paste for the sauce.
8
Place the tenderloins in a nonreactive pan and rub the remaining jerk paste into all sides.
9
Cover and marinate in the fridge for at least 4 hours or all day, if possible.
10
Fire up the grill good and hot.
11
Throw all the ingredients for the sauce into a small saucepan and bring the mixture to a gentle simmer.
12
Let it bubble for 15 minutes.
13
Keep warm.
14
Scrape off most of the jerk paste from the meat so it doesnt stew on the grill.
15
Place the tenderloin slices directly over the coals and grill til the meat reaches an internal temperature of 145 to 150 (see Cookin Perfect Pork, page 95), 4 to 5 minutes on each side.
16
Take the tenderloins off the grill, cut them into serving-size pieces, and pass them around with lots of sauce.

403

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 18 ingredients. The key ingredients include: 1 large onion, cut in 16 pieces, 2 large jalapeno peppers, stems and seeds removed, 2 large cloves garlic, 1 medium bunch scallions, white parts plus 4 inches of green, sliced, and more.

Yes, Jerked 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!

Jerked Pork Tenderloins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions