Grilled Jerk Pork Tenderloin
Grilled Jerk Pork Tenderloin is tender pork infused with bold Jamaican-style flavors.Allspice, thyme, garlic, ginger, and scallions create an aromatic marinade.Lime juice brightens the marinade while brown sugar balances the heat.Scotch bonnet pepper can be added for a traditional fiery kick.Grilling creates a smoky, caramelized crust while keeping the pork juicy.Serve with Rice and Peas, plantains, grilled vegetables, or tropical salad.
Ingredients
For the Pork
- 1½ pounds (680 g) pork tenderloin
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
For the Jerk Marinade
- 3 scallions, roughly chopped
- 4 cloves garlic
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh thyme leaves
- 1–2 Scotch bonnet peppers, adjusted to taste
- 2 teaspoons ground allspice
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- ½ teaspoon ground nutmeg
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
Prepare the Pork
- Remove the pork tenderloin from its packaging.Trim away any visible silver skin and excess fat.Pat the pork dry with paper towels.
Make the Jerk Marinade
- Place the scallions, garlic, ginger, thyme, Scotch bonnet peppers, allspice, smoked paprika, brown sugar, soy sauce, lime juice, olive oil, cinnamon, nutmeg, black pepper, and salt into a food processor.Blend until a thick, aromatic paste forms.
Coat the Tenderloin
- Place the pork tenderloin in a large bowl or food-safe resealable bag.Pour the jerk marinade over the pork.Rub the marinade thoroughly over the entire tenderloin.
Marinate
- Cover and refrigerate for at least 2 hours.For deeper flavor, allow the pork to marinate for 6–8 hours.
Prepare the Grill
- Remove the pork from the refrigerator about 20–30 minutes before grilling.Preheat the grill to medium-high heat, approximately 400–450°F (200–230°C).Clean and lightly oil the grill grates.
Prepare the Pork for Grilling
- Remove excess marinade from the surface without completely wiping it off.Too much loose marinade can burn quickly on the grill.
Grill Until Done
- Continue grilling until the thickest part reaches an internal temperature of 145°F (63°C).The exact cooking time depends on the size and thickness of the tenderloin.
Create a Beautiful Char
- For extra caramelization, return the tenderloin briefly to direct heat near the end of cooking.Turn frequently to prevent the sugary marinade from burning.
Rest the Pork
- Transfer the grilled pork to a cutting board.Loosely cover it with foil and allow it to rest for approximately 5–10 minutes.
Garnish
- Sprinkle with fresh thyme or sliced scallions.Serve with fresh lime wedges.
Serve
- Arrange the pork on a serving platter and serve immediately with your favorite Caribbean-inspired side dishes.
Notes
- Tenderloin: Pork tenderloin is naturally lean and cooks relatively quickly.
- Marinating: Longer marinating gives the pork more pronounced jerk flavor.
- Allspice: This spice is an essential component of traditional jerk flavor.
- Scotch bonnet: Use carefully because it can provide intense heat.
- Brown sugar: Sugar encourages beautiful caramelization but can burn over excessive heat.
- Temperature: Use an instant-read thermometer for reliable results.
- Resting: Resting helps the juices redistribute throughout the meat.
- Slicing: Slice against the grain for a more tender bite.