Grilled Jerk Pork Tenderloin

Grilled Jerk Pork Tenderloin

17 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    14 m
  • Ready In

    8 h 49 m
VAGRILL
Recipe by  VAGRILL

“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

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (17)

Rate This Recipe
Suki
8

Suki

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.

Saveur
6

Saveur

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 shakes of Tabasco. Thanks for a great recipe, VAGRILL.

TOOHOT4U
5

TOOHOT4U

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 11 g
  • 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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