Chef John's Grilled Jerk Pork Tenderloin Recipe -
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

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    5 hrs


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

Reviews More Reviews

Most Helpful Positive Review
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!!

Most Helpful Critical Review
May 27, 2013

Marinated for four hours. It was a nice recipe and I liked it more than my family.

Aug 15, 2013

Loved it - I doubled the recipe since I had two pork loins. I probably didn't need to though but the extra sauce was wonderful! I followed the recipe almost exactly. The habaneros made it perfectly spicy and they are a sweet hot pepper so meshed well. Even my 11 year old loved it! I love the idea of doing this sauce with boneless loin chops so will try that next! Oh - don't even THINK of skipping the fresh thyme. Wonderful! Pro-tip: Instead of all of the chopping and dicing I quartered the onions, peeled the garlic and ginger, hollowed out the habaneros without touching the insides and tossed everything into my food processor. Since you're blending into smooth anyways much easier to just let it blend that spend the extra time chopping and mincing.

Aug 09, 2012

Very good!

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!

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.

Apr 12, 2014

I made this recipe last summer and everyone loved it however, hubby wanted it to have more flavor. So last weekend when whole pork loins were on sale I bought one and put it in my slow cooker with the marinade. The house smelled so good. When I was ready to serve I pulled it apart some but not completely. Served with beans and rice and everyone raved how good it was. Best of all it looked and tasted just like the jerk pork hubby gets at his favorite restaurant. Thank you!!!

Feb 10, 2015

this was very tasty.. we used double the habanero but did not find it to be too spicy.. i felt like it could have been a little saltier, but then again we didn't marinate for the full amount of time.. probably closer to 3 hours b/c i was starving.. overall it was very flavorful and would love to try again or maybe also on chicken.. we enjoyed this with Green Banana Fries (on this site) and some black beans with sauteed onion/garlic/bell pepper.. ty for the recipe


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  • 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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