Grilled Jerk Pork Tenderloin - Jerk Spice Grilled Pork Recipe

scotch bonnet pepper

💰Cheaper: habanero pepper

Habanero peppers provide similar heat and flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

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

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat, while pork loin is a more economical cut.

Gather fresh ingredients: fresh thyme, minced ginger, onion, garlic, and heabanero peppers.

Cut the heabanero peppers in half and remove the seeds. Use one for mild, two for medium, three for spicy, and four for very spicy.

In a blender, combine the heabanero peppers, fresh thyme, white distilled vinegar, soy sauce, vegetable oil, brown sugar, salt, black pepper, cayenne pepper, ground allspice, freshly grated nutmeg, and ground cinnamon.

Blend the mixture until completely smooth, scraping down the sides as needed.

Trim the silver skin off the pork tenderloins using a sharp, thin knife.

Cut the thinner, tapered end of the pork tenderloin almost halfway through, then cut the thicker end lengthwise in half to create three evenly sized pieces.

Transfer the pork into a sealable plastic bag and pour the jerk marinade over it, massaging the marinade into the meat thoroughly.

Refrigerate the marinated pork for 4 to 6 hours, but not overnight to avoid over-marinating.

Preheat the grill to high heat and clean the grates well.

Remove the pork from the marinade and wipe off excess marinade, leaving a little on the surface.

Place the pork on the preheated grill and do not touch for 5-6 minutes to allow grill marks to form and prevent sticking.

Grill the pork for about 6-7 minutes per side, checking for an internal temperature of 145°F to ensure doneness.

Move the pork around on the grill to ensure even cooking, with the thicker end facing the hottest part of the grill.

Once cooked, remove the pork from the grill and let it rest for at least 5 minutes before slicing.

Plate the pork with additional fresh thyme and fried plantain chips, or serve with black beans and rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens