Jamaican Jerk Pork Tenderloin


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The extra steps to prepare this multi-spice dish are well worth the effort.

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  • 2 C. coarsely chopped green onions
  • 1/2 C. coarsely chopped onion
  • 2 Tbs. white vinegar
  • 1 Tbs. soy sauce
  • 1 Tbs. vegetable oil
  • 2 tsp. kosher salt
  • 2 tsp. fresh thyme
  • 2 tsp. brown sugar
  • 2 tsp. chopped peeled fresh ginger
  • 1 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. black pepper
  • 1/8 tsp. ground cinnamon
  • 2 garlic cloves, minced
  • 1 to 4 Scotch bonnet or Habanero peppers, seeded and chopped
  • 1 (1 1/2-lb.) pork tenderloin, trimmed
  • Cooking spray

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Place first 15 ingredients in a blender or food processor, and process until smooth. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade. Prepare grill. Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).

Yield: 4 servings

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