Jerk Spiced Pork Tenderloin (Printable Version)

Juicy pork tenderloin with aromatic jerk spices, roasted until tender and served with fresh lime.

# What You'll Need:

→ Pork

01 - 1 pork tenderloin (about 1 to 1.25 lbs), trimmed

→ Jerk Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce (gluten-free preferred)
04 - 1 tablespoon brown sugar
05 - 1 tablespoon fresh lime juice
06 - 2 teaspoons ground allspice
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 0.5 teaspoon ground black pepper
12 - 0.5 teaspoon cayenne pepper
13 - 2 cloves garlic, minced
14 - 1 small Scotch bonnet or habanero pepper, seeded and finely chopped
15 - 2 green onions, finely sliced

→ To Serve

16 - Fresh lime wedges
17 - Chopped fresh cilantro (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.
02 - In a small bowl, whisk together olive oil, soy sauce, brown sugar, lime juice, allspice, cinnamon, thyme, paprika, salt, black pepper, cayenne, minced garlic, chopped Scotch bonnet, and sliced green onions until well combined.
03 - Pat the pork tenderloin dry with paper towels. Place on the prepared baking sheet.
04 - Rub the jerk marinade evenly all over the pork, coating thoroughly. Let marinate at room temperature for 10 to 15 minutes, or refrigerate for up to 4 hours for deeper flavor development.
05 - Roast the pork for 20 to 25 minutes until an instant-read thermometer inserted in the thickest part reads 145°F.
06 - Remove from the oven and tent loosely with foil. Allow to rest for 5 to 10 minutes before carving.
07 - Slice the pork crosswise and serve with lime wedges and chopped cilantro if desired.

# Additional Tips::

01 -
  • The pork stays incredibly juicy while the crust develops those caramelized, spicy notes that make you reach for seconds.
  • Jerk seasoning sounds intimidating but comes together in one bowl with ingredients you probably already have or can easily find.
  • It's quick enough for a busy weeknight yet impressive enough to serve guests without feeling like you're rushing.
02 -
  • Do not skip drying the pork tenderloin before rubbing it with the marinade—moisture prevents browning, and browning is where the flavor magic happens.
  • An instant-read thermometer is non-negotiable if you want to avoid overcooked, dry pork; the difference between 145°F and 155°F is the difference between juicy and disappointing.
  • Handle the hot pepper with respect—those gloves aren't just a suggestion, and never touch your eyes or face after chopping it.
03 -
  • If you want extra heat without overwhelming the dish, keep some of the seeds in the hot pepper rather than removing them all—this gives you control over intensity.
  • Make the marinade up to a day ahead and store it in an airtight container; this actually allows the spices to bloom and become more complex in flavor.
  • A meat thermometer that reads quickly and accurately is your best friend here—it's the only way to guarantee tender, juicy pork every single time.
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