Recipes Meat and Poultry Pork Pork Tenderloin Recipes Chef John's Grilled Jerk Pork Tenderloin 4.6 (44) 36 Reviews 6 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 23, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 6 6 6 6 Prep Time: 25 mins Cook Time: 25 mins Additional Time: 4 hrs Total Time: 4 hrs 50 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 (1 1/2 pound) pork tenderloin, trimmed of silver skin Jerk Marinade: ½ medium onion, chopped ⅓ cup fresh thyme leaves ¼ cup white vinegar 4 cloves garlic 2 habanero peppers, seeded, or more to taste 2 tablespoons minced fresh ginger 2 tablespoons soy sauce 2 tablespoons vegetable oil 1 tablespoon brown sugar 2 teaspoons ground allspice ½ teaspoon ground black pepper ¼ teaspoon cayenne pepper ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon Directions 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. 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. 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. When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. 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). Chef's Note If you like it spicier, add more habanero peppers. I Made It Print 92 home cooks made it! Nutrition Facts (per serving) 337 Calories 16g Fat 6g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 337 % Daily Value * Total Fat 16g 20% Saturated Fat 5g 24% Cholesterol 127mg 42% Sodium 389mg 17% Total Carbohydrate 6g 2% Dietary Fiber 1g 3% Total Sugars 3g Protein 41g 82% Vitamin C 7mg 8% Calcium 31mg 2% Iron 3mg 14% Potassium 672mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.