Jerk Pork Tenderloin (Printable Version)

Juicy tenderloin with bold jerk spices, caramelized to perfection

# What You'll Need:

→ Pork

01 - 1 ½ lbs pork tenderloin, trimmed

→ Jerk Marinade

02 - 2 tablespoons olive oil
03 - 3 tablespoons soy sauce (use gluten-free if needed)
04 - 2 tablespoons fresh lime juice
05 - 2 tablespoons brown sugar
06 - 3 green onions, chopped
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 Scotch bonnet pepper, seeded and finely chopped (use gloves; substitute 1 jalapeño for less heat)
10 - 1 teaspoon ground allspice
11 - 1 teaspoon dried thyme
12 - 1 teaspoon ground cinnamon
13 - ½ teaspoon ground nutmeg
14 - 1 teaspoon kosher salt
15 - ½ teaspoon black pepper

# Directions:

01 - Combine olive oil, soy sauce, lime juice, brown sugar, green onions, garlic, ginger, Scotch bonnet pepper, allspice, thyme, cinnamon, nutmeg, salt, and black pepper in a blender or food processor. Blend until smooth paste forms.
02 - Pat pork tenderloin dry with paper towels. Place in large resealable bag or shallow dish. Pour jerk marinade over pork, turning to coat evenly. Marinate in refrigerator for at least 2 hours, preferably overnight.
03 - Preheat oven to 425°F. Line baking sheet with foil or parchment paper.
04 - Remove pork from marinade, letting excess drip off. Place on prepared baking sheet.
05 - Roast for 20–25 minutes, turning halfway, until pork reaches internal temperature of 145°F.
06 - Transfer to cutting board, tent loosely with foil, and let rest for 5–10 minutes.
07 - Slice and serve with rice and peas, grilled vegetables, or mango salsa.

# Additional Tips::

01 -
  • The marinade creates this incredible crust that locks in all the juices while giving you that perfect balance of sweet, smoky, and spicy flavors
  • Its one of those impressive dishes that looks like you spent all day on it, but the hands on time is practically nothing
02 -
  • The internal temperature will continue rising a few degrees as it rests, so pulling it at 145°F means you'll end up with perfectly juicy, not dry meat
  • If you can get your hands on pimento wood chips for smoking, throwing a couple on the grill during the last few minutes of cooking will take this to a whole new level
03 -
  • If you're worried about the heat level, start with half a Scotch bonnet and taste the marinade before adding more—you can always add more spice but you cant take it away
  • Letting the pork rest after cooking is absolutely crucial, I've noticed a significant difference in juiciness when I give it the full 10 minutes versus rushing to slice it
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