Amazing Jerk Pork Tenderloin

“This is one of the very best recipes for jerk pork tenderloin, and will work just as well using a pork loin roast. If you are afraid of the extreme heat just use 1 jalapeño pepper seeded and finely chopped in place of the habanero pepper, or use the Scotch Bonnet peppers, my family loves extreme heat so I use 5 habaneros lol, please adjust the heat to suit your taste! Plan ahead the pork needs to marinate for 24 hours. This recipe is for one 1-1/2-pound pork tenderloin, you can double the recipe, but make two separate bowls of marinade and marinade each tenderloin in a separate bag. Scotch bonnet peppers can be used also in place of the habanero peppers. For the habanero pepper use 1 for a mildly spicy flavor and 4 for very spicy, if you are using the Scotch Bonnet peppers you would use 10-12 to give you the proper heat of an authentic Jerk marinade, although it is not necessary to "butterfly" the pork, but it will increase the marinade to penetrate the flavors better. Try to use only kosher salt for this. If you love Jerk, you will LOVE this!”
READY IN:
24hrs 16mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the first 16 ingredients in a food processor; process until smooth.
  2. Place the butterflied pork and the marinade into a large resealable plastic bag; seal bag and turn to coat.
  3. Refrigerate for 8-24 hours (24 hours is better, turning bag occasionally to coat).
  4. Grill the butterflied marinated pork for about 8-9 minutes per side (it is important not to overcook the pork or it will be dry!).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: