Chef John's Grilled Jerk Pork Tenderloin Recipe - Allrecipes.com
Chef John's Grilled Jerk Pork Tenderloin Recipe
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Grilled Jerk Pork Tenderloin
See how to use jerk spices to make perfect jerk pork tenderloin. See more
  • READY IN 5 hr

Chef John's Grilled Jerk Pork Tenderloin

Read Reviews (11)

"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." —  

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Original recipe makes 6 servings Change Servings
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Directions

  1. Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
  2. Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
  3. Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
  4. Preheat an outdoor grill for high heat, and lightly oil the grate.
  5. Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 35 mins
  • READY IN 5 hrs

Footnotes

  • Chef's Note:
  • If you like it spicier, add more habanero peppers. Serve with black beans, rice, and fried plantain chips.
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Reviews More Reviews

Aug 27, 2012

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!!

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Aug 09, 2012

Very good!

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Jan 28, 2013

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!

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Mar 22, 2013

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!

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Oct 21, 2012

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.

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Aug 12, 2012

This was really, really good. Followed the recipe exactly. Just enough spice and sweetness. Will definitely keep in the rotation

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Jul 15, 2012

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

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Nov 03, 2012

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!

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Nutrition

  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 41 g
  • 82%
  • Sodium
  • 389 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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