Jerk Pork Tenderloin (Print Version)

Succulent pork tenderloin infused with aromatic jerk spices, roasted to juicy perfection with vibrant island flavors.

# Components:

→ Pork

01 - 1.5 pounds 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

# Directions:

01 - In a blender or food processor, combine olive oil, soy sauce, lime juice, brown sugar, green onions, garlic, ginger, Scotch bonnet pepper, allspice, thyme, cinnamon, nutmeg, salt, and black pepper. Blend until a smooth paste forms.
02 - Pat the pork tenderloin dry with paper towels. Place in a large resealable bag or shallow dish. Pour the jerk marinade over the pork, turning to coat evenly. Marinate in the refrigerator for at least 2 hours, preferably overnight.
03 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil or parchment paper.
04 - Remove pork from marinade, letting excess drip off. Place on prepared baking sheet.
05 - Roast for 20 to 25 minutes, turning halfway through, until the pork reaches an internal temperature of 145 degrees Fahrenheit.
06 - Transfer to a cutting board, tent loosely with foil, and let rest for 5 to 10 minutes.
07 - Slice and serve with your choice of sides, such as rice and peas, grilled vegetables, or mango salsa.

# Expert Advice:

01 -
  • The marinade does most of the heavy lifting, so your actual hands-on cooking time feels almost effortless.
  • That caramelized crust with the juicy interior is one of those textural contrasts that makes people think you spent hours in the kitchen.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary needs.
02 -
  • If you skip resting the pork, all those beautiful juices end up on your cutting board instead of in your mouth—learn this the hard way once and you'll never do it again.
  • The internal temperature is everything with tenderloin; cook it past 145°F and it becomes dry no matter how good your marinade is, so invest in a meat thermometer if you don't have one.
03 -
  • If you can't find Scotch bonnet peppers, a habanero works in a pinch, though the flavor profile shifts slightly—what matters is respecting that heat and using gloves.
  • Investing in a quality meat thermometer transforms how confident you'll feel cooking pork, chicken, and beef; it removes the guesswork and delivers perfect results every time.
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