Jerk Pork Tenderloin Bold Flavor (Printable Version)

Pork tenderloin infused with aromatic jerk spices and roasted until juicy and caramelized.

# 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

# How To Make It:

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 a smooth paste forms.
02 - Pat pork tenderloin dry with paper towels. Place in a large resealable bag or shallow dish. Pour jerk marinade over pork, turning to coat evenly. Marinate in refrigerator for at least 2 hours, preferably overnight.
03 - Preheat oven to 425°F. Line a 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 a cutting board, tent loosely with foil, and let rest for 5 to 10 minutes.
07 - Slice and serve with rice and peas, grilled vegetables, or mango salsa.

# Expert Advice:

01 -
  • The marinade does most of the work while you live your life, then the pork transforms into something restaurant-quality in just 25 minutes.
  • You get that perfect textural contrast: charred, deeply spiced exterior giving way to juicy, tender meat inside.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Do not skip the resting time—I learned this the hard way when I cut into it immediately and watched the juices pool on my cutting board instead of staying in the meat.
  • If you're sensitive to heat, seed your Scotch bonnet thoroughly or start with just a jalapeño; you can always add more spice, but you can't take it back.
  • A meat thermometer is genuinely non-negotiable for pork tenderloin because it's so lean that even a few degrees of overcooking makes it tough and dry.
03 -
  • Make your marinade paste the night before and store it in an airtight container; the flavors actually develop and deepen, so day-old jerk paste is superior to fresh.
  • If you don't have a blender, a food processor works just as well, and a fork can technically do it too if you're patient and your ginger isn't fibrous.
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