Reviewed: 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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13 users found this review helpful

Reviewer:

Lindseye117

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

Living In: Friendswood, Texas, USA

Reviewed: Aug. 9, 2012

Very good!

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7 users found this review helpful

Reviewer:

Julie

Cooking Level: Intermediate

Living In: Panama, New York, USA

Reviewed: 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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Reviewer:

lucylove is not a baking

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Wesley Chapel, Florida, USA

Reviewed: May 29, 2013

Totally delicious! Just the right amount of spice. I can't wait to make it for a crowd.

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1 user found this review helpful

Reviewer:

bpinotti

Reviewed: 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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Reviewer:

nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

Reviewed: 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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Reviewer:

lheyduck

Reviewed: 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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1 user found this review helpful

Reviewer:

Cabinluvn

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: 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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Reviewer:

eat well

Reviewed: May 27, 2013

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

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Reviewer:

Karen

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Nov. 3, 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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