Grilled Jerk Pork Tenderloin

Grilled Jerk Pork Tenderloin

17
VAGRILL 0

"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

8 h 49 m servings 248 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1124 mg
  • 45%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

17
  1. 21 Ratings

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Most helpful positive review

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

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

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.

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 sh...

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.

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

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...

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

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

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...

Really Good, Used dried Spices. Highly seasoned!