Reviewed: 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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Reviewer:

Avisher224

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Largo, Florida, USA

Reviewed: May 21, 2011

Fantastic, i butterflied the tenderloin and marinated rubbed in the majority of mixture in the center and then folded closed, placed on grill direct over coals for about 3minutes each side then placed away from coals and cooked for 30 minutes at 300. This was the most moist tenderloin i have ever made grilled or not. The kids loved it atually devoured it. I served with Basmatti rice and a mango pineapple salsa with honey which complemented the spices of the meat.

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Reviewer:

redfish

Reviewed: Aug. 10, 2010

Really Good, Used dried Spices. Highly seasoned!

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Reviewer:

Cheri

Reviewed: 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.

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Reviewer:

Kacey78

Reviewed: Apr. 7, 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.

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Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Mar. 17, 2010

This is a great marinade if you make a few changes! I took out the allspice and habanero peppers, added more garlic, and used apple juice instead of cider. My changes takes the traditional "jerk" flavoring out, but it still makes a great marinade.

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Reviewer:

CooksWeAre

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Pembroke Pines, Florida, USA

Reviewed: Nov. 8, 2009

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

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Reviewer:

J.Deleon

Reviewed: Jun. 28, 2009

I'd give it a 4.5 if I could.

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Reviewer:

Amber

Reviewed: May 3, 2009

Excellent, Agree with other reviews that it could have been spicier, but that is just personal preference. I added some red pepper flakes after reading the other reviews but I would still kick it up more the next time.

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Reviewer:

Winston

Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Rochester, Minnesota, USA

Reviewed: Jun. 16, 2008

I loved the taste of this marinade...and loved that i threw everything but the meat in the blender and then marinated overnight so it was sooo easy to just grill the meat. some might like this a bit hotter, so leave the seeds or add another habanera.

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