Jerk Pork Tenderloin Recipe

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Rosemary Ray Modified: March 23, 2022
Jerk Pork Tenderloin Recipe

How To Make Jerk Pork Tenderloin

Grilled pork tenderloin gets a Jamaican twist with the use of a fresh blend of herbs, a medley of spices, brown sugar, and orange juice.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1cupolive oil
  • ¼cupfresh orange juice
  • 1bunchfresh flat-leaf parsley
  • 1bunchfresh cilantro
  • 1bunchwhole scallions
  • 2mediumshallots,coarsely chopped
  • 1pcfresh ginger
  • 3tbspwhite wine vinegar,or distilled white vinegar
  • 2tbspfresh thyme leaves
  • ½habanero chili,or 1 jalapeño chili
  • 2tbsplight brown sugar
  • 1tbspWorcestershire sauce
  • ¼tspground cloves
  • ¼tspground allspice
  • 2porktenderloins,(1 lb each)
  • 1tspkosher salt

Instructions

  1. Put all ingredients (except pork tenderloins and salt) in a blender and puree until smooth. Put tenderloins in a large ziplock food storage bag.

  2. Pour half the marinade over pork; seal bag and refrigerate for at least 8 hours or up to 24 hours. Cover and refrigerate remaining marinade.

  3. When ready to grill pork, preheat a gas grill or a ridged grill pan to medium, or prepare a fire in a charcoal grill, letting coals burn until covered with white ash.

  4. Take reserved marinade out of the refrigerator. Stir in salt and bring to room temperature by letting it sit while grilling pork. Remove pork from marinade and brush off herbs and spices. Discard marinade in bag.

  5. Sprinkle tenderloins with remaining salt. Oil the grill rack. Grill tenderloins (turning them at least 4 times to ensure even cooking), for 18 to 20 minutes, until an instant-read thermometer inserted into the center of each reads 145 degrees F.

  6. Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute. Cut pork into half-inch-thick diagonal slices. Divide among 4 plates and serve with reserved marinade as a sauce.

Nutrition

  • Calories: 853.35kcal
  • Fat: 63.28g
  • Saturated Fat: 10.50g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 42.92g
  • Polyunsaturated Fat: 7.18g
  • Carbohydrates: 16.50g
  • Fiber: 2.84g
  • Sugar: 9.46g
  • Protein: 54.34g
  • Cholesterol: 164.13mg
  • Sodium: 668.27mg
  • Calcium: 92.66mg
  • Potassium: 1405.36mg
  • Iron: 5.19mg
  • Vitamin A: 115.99µg
  • Vitamin C: 41.16mg
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