Jerk Pork Tenderloin with LeRoy and Lewis

scotch bonnet pepper

💰Cheaper: habanero pepper

Habanero peppers provide similar heat and flavor.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos are lower in sodium and gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

pork tenderloin

💰Cheaper: pork loin

Pork loin is a larger cut that can be more economical.

Trim the pork tenderloin from the middle of a half hog, removing kidney fat and silver skin for a clean muscle.

Prepare the marinade by blending allspice berries, ground cinnamon, habanero powder, and fresh peppers.

Add sliced ginger, roughly chopped onion, garlic, brown sugar, soy sauce, white vinegar, and olive oil to the blender.

Blend the marinade until smooth, then pour it over the pork tenderloin in a pan.

Cover the pork and let it marinate overnight.

Prepare the jerk rub by mixing dried rosemary, thyme, garlic powder, cayenne, paprika, salt, and pepper.

Pour pork fat over the marinated pork and wrap it up to let it rest before cooking.

Cook the pork tenderloin over direct coals, ensuring it reaches the desired internal temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary