Chef John's Grilled Jerk Pork Tenderloin

Chef John's Grilled Jerk Pork Tenderloin

21
Chef John 19675

"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."

Ingredients

5 h {{adjustedServings}} servings 337 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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).

Footnotes

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

21
  1. 24 Ratings

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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 habaƱero pepper. Those are way too spicy for us. Perfect combo of swe...

Very good!

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...