Chef John's Grilled Jerk Pork Tenderloin
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Chef John's Grilled Jerk Pork Tenderloin

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Chef John 22777

"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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5 h servings 337 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 41 g
  • 82%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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).


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


  1. 24 Ratings

Most helpful positive review

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 swe...

Most helpful critical review

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

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 swe...

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 pe...

Very good!

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 butt...

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 anythin...

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 w...

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 ...

Awesome. I have to use less hot pepper though!

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

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