Chef John's Grilled Jerk Pork Tenderloin

4.6
(44)
36 Reviews
6 Photos

As I suspected, the spicy, aromatic flavors in this jerk pork tenderloin 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. Serve with black beans, rice, and fried plantain chips.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on July 23, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
4 hrs
Total Time:
4 hrs 50 mins
Servings:
6
Jump to Nutrition Facts

Ingredients

  • 2 (1 1/2 pound) pork tenderloin, trimmed of silver skin

Jerk Marinade:

  • ½ medium onion, chopped

  • ⅓ cup fresh thyme leaves

  • ¼ cup white vinegar

  • 4 cloves garlic

  • 2 habanero peppers, seeded, or more to taste

  • 2 tablespoons minced fresh ginger

  • 2 tablespoons soy sauce

  • 2 tablespoons vegetable oil

  • 1 tablespoon brown sugar

  • 2 teaspoons ground allspice

  • ½ teaspoon ground black pepper

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cinnamon

Directions

  1. Cut tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise so you have 3 pieces that are similar in size.

  2. Make the marinade: 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 the sides as needed.

  3. Pour 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. When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.

  5. Grill pork on the preheated grill, moving as necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and the pork lifts easily from the grill, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Chef's Note

If you like it spicier, add more habanero peppers.

Nutrition Facts (per serving)

337 Calories
16g Fat
6g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 337
% Daily Value *
Total Fat 16g 20%
Saturated Fat 5g 24%
Cholesterol 127mg 42%
Sodium 389mg 17%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 41g 82%
Vitamin C 7mg 8%
Calcium 31mg 2%
Iron 3mg 14%
Potassium 672mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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