Chef John's Grilled Jerk Pork Tenderloin

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.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 337 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 1 tablespoon brown sugar
• 2 tablespoons vegetable oil
• 2 teaspoons ground allspice
• ¼ teaspoon cayenne pepper
• 2 tablespoons soy sauce
• 4 cloves garlic
• ¼ cup white vinegar
• ½ medium onion, chopped
• 2 tablespoons minced fresh ginger
• 2 (1 1/2 pound) pork tenderloin, trimmed of silver skin
• ⅓ cup fresh thyme leaves
• 2 habanero peppers, seeded, or more to taste

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 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).