Grilled Jerk Pork Tenderloin Recipe -
Grilled Jerk Pork Tenderloin Recipe
  • READY IN ABOUT 9 hrs

Grilled Jerk Pork Tenderloin

Recipe by  

"I feel that the apple cider makes this jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia, the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    14 mins

    8 hrs 49 mins


  1. Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
  2. Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
  3. Preheat grill for medium-high heat.
  4. Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
  5. Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2007

I was surprised how easy it was to prep and my family was astonished I made it. My husband said it's better than our fav restuarant dish.

Most Helpful Critical Review
Apr 04, 2007

This was a good recipe, but it was spicy enough.

Apr 08, 2010

This recipe ROCKS! The pork was tender and so flavorful. Will be my summer go-to for company. Made exactly as written with the exception of the habanero, I used some cayene and a couple of shakes of Tabasco. Thanks for a great recipe, VAGRILL.

Nov 03, 2007

This had great flavor, but I thought it would have been a little spicier. I am definately going to continue experimenting with it though, because it has a lot of potential.

Feb 17, 2007

Really tasty, though I reduced the amount of habanero due to preference. I served it with jamaican peas and rice.

May 27, 2010

I followed the ingredients list except for the green onions because I didn't have any and I let the meat marinade for about 3 hours. I cooked it on my grill pan instead of on the grill. This was very very good. Incredible flavorful. This one is company worthy.

Nov 09, 2009

Add cayanne pepper,cumin, chili powder and fresh cilantro and this is a great recipe......

Jul 11, 2011

This was delicious! The only thing I did different was to omit the habeneros... I know jerk is supposed to be spicy but I didn't have any peppers on hand AND my hubby is a total spicy whimp, so I decided to just go for the flavor without the spice. The meat was SO tender and flavorful and it was perfectly cooked after grilling for 6 minutes on each side. It was just two of us and we polished off the whole tenderloin!


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 1124 mg
  • 45%

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

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