Chef John's Grilled Jerk Pork Tenderloin

Use this spicy and savory jerk marinade for a flavorful pork tenderloin. Habanero pepper, ginger, and thyme spice up grilled pork for a flavorful dish.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 337 Calories

Ingredients

• 1 tablespoon brown sugar
• 2 tablespoons vegetable oil
• 2 teaspoons ground allspice
• 2 tablespoons soy sauce
• 4 cloves garlic
• 2 tablespoons minced fresh ginger
• 2 (1 1/2 pound) pork tenderloin, trimmed of silver skin
• 2 habanero peppers, seeded, or more to taste
• 0.5 teaspoon ground black pepper
• 0.25 cup white vinegar
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 0.5 medium onion, chopped
• 0.25 teaspoon ground nutmeg
• 0.33333334326744 cup fresh thyme leaves

Recipe Instructions

Step 1

When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.

Step 2

Cut tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise so you have 3 pieces that are similar in size.

Step 3

Make the marinade: Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down the sides as needed.

Step 4

Pour marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.

Step 5

Grill pork on the preheated grill, moving as necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and the pork lifts easily from the grill, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).