-
-
My review
Chef John's Grilled Jerk Pork Tenderloin
Chef John
"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."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
5 h servings 337 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
- 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.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- 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).
Footnotes
- Chef's Note:
- If you like it spicier, add more habanero peppers. Serve with black beans, rice, and fried plantain chips.
Nutrition Facts
Per Serving: 337 calories; 15.7 g fat; 5.9 g carbohydrates; 41 g protein; 127 mg cholesterol; 389 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3036 Ratings
-
-
-
-
-
Most helpful positive review
8/27/2012
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 swe...
Most helpful critical review
7/14/2016
didn't like this at all. All I tasted was a strong marinade
Most helpful
Most positive
Least positive
Newest
8/27/2012
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 swe...
8/15/2013
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...
1/28/2013
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 butt...
10/21/2012
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 anythin...
2/10/2015
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 ...
4/12/2014
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...
5/29/2013
Totally delicious! Just the right amount of spice. I can't wait to make it for a crowd.