Jerk Pork Tenderloin Bold Flavor (Printable Version)

Tender pork coated in aromatic spices, roasted to juicy perfection for a vibrant island-inspired main dish.

# 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

# Directions:

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 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, letting excess drip off. Place on prepared baking sheet.
05 - Roast for 20-25 minutes, turning halfway, until internal temperature reaches 145°F measured with a meat thermometer.
06 - Transfer pork to a cutting board, tent loosely with foil, and let rest for 5-10 minutes.
07 - Slice pork and serve with rice and peas, grilled vegetables, or mango salsa.

# Expert Tips:

01 -
  • The outside gets this gorgeous caramelized crust while the inside stays impossibly juicy and tender.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary needs.
  • Forty minutes total means you can have island-inspired dinner on a random Tuesday without stress.
02 -
  • Don't skip the resting period, it's the difference between juicy and dry, and you'll notice it immediately.
  • If your kitchen starts smelling like the marinade is burning, that's actually what you want, those charred edges are flavor.
03 -
  • If you have a hot grill and want to get fancy, finish the roasted pork with 2 to 3 minutes per side on the grill for char marks and extra depth.
  • Adjust the Scotch bonnet to your own heat preference, or even switch to a habanero or jalapeño if you want less intensity.
Go Back