Chef John's Grilled Jerk Pork Tenderloin

Chef John's Grilled Jerk Pork Tenderloin

Chef John 15821

"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

Serving size has been adjusted!

Original recipe yields 6 servings



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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  • 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).
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  • 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


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 sweet and spice. Thank you for the new recipe!!


Very good!

Lynn Edwards

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 perfectly spicy and they are a sweet hot pepper so meshed well. Even my 11 year old loved it! I love the idea of doing this sauce with boneless loin chops so will try that next! Oh - don't even THINK of skipping the fresh thyme. Wonderful! Pro-tip: Instead of all of the chopping and dicing I quartered the onions, peeled the garlic and ginger, hollowed out the habaneros without touching the insides and tossed everything into my food processor. Since you're blending into smooth anyways much easier to just let it blend that spend the extra time chopping and mincing.