Caribbean

Jerk Pork Tenderloin

This recipe offers a home-friendly take on traditional Jamaican jerk pork, using pork tenderloin instead of a whole pig. The meat is marinated in a fiery blend of Scotch bonnet peppers, scallions, spices, and aromatics, creating a complex flavor profile. After marinating for at least 4 hours, the pork is grilled over wood chips for a smoky finish. The result is a tender, spicy, and flavorful dish that brings a taste of Jamaica to your backyard. While it’s not as elaborate as the traditional method, this version captures the essence of jerk seasoning and can be easily prepared on a standard grill.

Jerk Pork Tenderloin

Recipe Notes

Advance Prep: At least 4 hours for marinating the meat
Equipment: 2 cups hickory or oak chips or chunks, soaked for 1 hour in cold water to cover and drained

Ingredients

2 pounds pork tenderloin (3 to 4 tenderloins)
2 to 16 Scotch bonnet chiles, seeded (for a hotter jerk, leave the seeds in)
2 bunches scallions, both white and green parts, trimmed and cut into 1-inch pieces
½ medium-size onion, cut into 1-inch pieces
1 piece (1 inch) peeled fresh ginger, thinly sliced
3 cloves garlic, peeled
1 tablespoon fresh thyme, or 2 teaspoons dried thyme
2½ teaspoons ground allspice
½ teaspoon freshly ground black pepper
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
¼ cup distilled white vinegar
3 tablespoons soy sauce
3 tablespoons coarse salt (kosher or sea)
1 tablespoon light brown sugar
2 tablespoons vegetable oil, plus 1 to 2 tablespoons vegetable oil, for basting

Recipe Steps

Step 1: Using the tip of a paring knife, make holes ¼ inch deep all over each pork tenderloin. Place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning.

Step 2: Combine the Scotch bonnets, scallions, onion, ginger, and garlic in a food processor and process until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, salt, brown sugar, and the 2 tablespoons of oil and process to a smooth puree. Or puree all of these ingredients in a blender.

Step 3: Using a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes. Let the tenderloins marinate in the refrigerator, covered, for at least 4 hours, or as long as overnight, turning the meat several times.

Step 4: Set up the grill for direct grilling.

If using a gas grill, place the wood chips in the smoker box and preheat the grill to high; when smoke appears, lower the heat to medium.

If using a charcoal grill, preheat it to medium.

Step 5: When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the pork tenderloins on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 8 to 10 minutes per side. When not turning the meat, keep the grill covered to hold in the smoke.

Step 6: Transfer the pork to a cutting board and let rest for 5 minutes, then cut it into thin diagonal slices and serve.