Jerk Pork Tenderloin (Printer View)

Juicy pork tenderloin seasoned with vibrant jerk spices and roasted for a rich, aromatic main course.

# What you'll need:

→ Pork

01 - 1.5 lbs pork tenderloin, trimmed

→ Jerk Marinade

02 - 2 tablespoons olive oil
03 - 3 tablespoons soy sauce, gluten-free
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
10 - 1 teaspoon ground allspice
11 - 1 teaspoon dried thyme
12 - 1 teaspoon ground cinnamon
13 - 0.5 teaspoon ground nutmeg
14 - 1 teaspoon kosher salt
15 - 0.5 teaspoon black pepper

# Method:

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. Refrigerate for minimum 2 hours or overnight.
03 - Set oven to 425°F. Line baking sheet with foil or parchment paper.
04 - Remove pork from marinade, allowing excess to drip off. Place on prepared baking sheet.
05 - Roast for 20 to 25 minutes, turning halfway through, until internal temperature reaches 145°F.
06 - Transfer to cutting board, tent loosely with foil, and rest for 5 to 10 minutes. Slice and serve with rice and peas, grilled vegetables, or mango salsa.

# Expert Advice:

01 -
  • The jerk marinade builds layers of heat and warmth that feel way more complex than the ingredient list suggests.
  • This actually tastes better when you give it time to marinate overnight, making it perfect for planning ahead.
  • One tenderloin feeds four people without anyone feeling like they're eating a tiny portion, which feels like a small victory.
02 -
  • Not letting the pork come to room temperature before roasting means the outside burns before the inside finishes cooking, which I learned the frustrating way.
  • Seeding that Scotch bonnet pepper before chopping cuts the heat level significantly without losing the flavor, and wearing gloves saves you from burning your eyes if you touch your face later.
03 -
  • If your kitchen doesn't have a meat thermometer, you can make this work, but honestly having one removes all the guessing and keeps you from overcooking something this tender.
  • The Scotch bonnet is authentic to jerk cooking, but if you can't find one or prefer less heat, jalapeño works in a pinch and keeps the flavor profile recognizable.
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