"As I suspected, the spicy, aromatic marinade worked wonderfully with the lean mild pork. As long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this." — Chef John
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2 (1 1/2 pound)
pork tenderloin, trimmed of silver skin
fresh thyme leaves
habanero peppers, seeded, or more to taste
minced fresh ginger
ground black pepper
Delicious!! I made this in the slow cooker and it came out so tender and yummy!! The only thing different I did was omit the habañero pepper. Those are way too spicy for us. Perfect combo of sweet and spice. Thank you for the new recipe!!
This was good, and close to authentic jerk flavor. I used habaneros, as written, but think it would be better with scotch bonnet peppers. Served with simple baked sweet potatoes topped with butter, salt and pepper, and a classic carrot-pineapple raisin salad with a pineapple-maple vinaigrette. Our pork cooked up just a tiny bit dry (we normally grill the tenderloin whole) so I spooned a bit of the vinaigrette over it. Nice!
this was very good! I used boneless pork tenderloin chops instead of a tenderloin roast. I only marinated for 2 hours, but the chops still had great flavor and were very moist and tender. Be sure to wear gloves before handling the habaneros, or EVERYTHING you handle and touch afterwards will BURN!
If you love the jerk sauce at Buffalo Wild Wings, you will love this recipe. The jerk flavor profile is very similar. I thought this recipe was fantastic. The seasoning was as good as anything I have had in a restaurant. I used a jalepano instead of habenero. I also seared the pork on the stove at medium-high heat for 10 min then threw it in the oven for 20-25 min. Dont overcook. Pork is done at 160 degrees. When I pulled it out of the oven I cut up the meat and left it in the sauce to absorb the remaining juices. So nice! Thanks Chef John.
This was really, really good. Followed the recipe exactly. Just enough spice and sweetness. Will definitely keep in the rotation
Looks great. I love pork any way shape or form. Just wanted to tell you that all your "Chef John-isms
remind me of Chick-isms. You made me laugh in this video. Thank you, Chef John
These were so very good! I did make a few changes, but nothing drastic. Since I was only cooking for two people I used 2 pork chops in place of the tenderloin I also halved the marinade since I was only making a small batch. I omitted the onion, but replaced it with onion powder instead ( just a personal preference). The habanero adds just the right the amount of heat without being too overpowering. When it came time to serve these I whipped up some more marinade mixed with a bit of cornstarch to thicken and used that as a sauce for my chops. This recipe will be going into regular rotation!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Grilled Jerk Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 141
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