Spicy Caribbean Grilled Jerk Pork Tenderloin
Indulge in the bold flavors of the Caribbean with this Spicy Caribbean Grilled Jerk Pork Tenderloin recipe. Marinated in a vibrant mixture of fresh herbs, spices, and zesty lime, these tenderloins are a feast for the senses. Allow the pork to soak in the marinated goodness for 36 hours for a flavor that is absolutely out of this world. Perfect for summertime barbecues or an impressive dinner party, this dish will transport you to the sunny shores of Jamaica with every delicious bite.
10
Servings
N/A
Calories
22
Ingredients
Ingredients
Pork Tenderloin
2 (Trimmed of fat)
Fresh Lime Juice
1/2 cup (Juiced)
Fresh Thyme Leaves
1/2 cup (Chopped)
Green Onion
1 cup (Chopped)
Fresh Parsley Leaves
1/2 cup (Chopped)
Onion
1/2 cup (Minced)
Brown Sugar
2 tablespoons
Bay Leaves
2 (Crushed)
Ground Allspice
2 teaspoons
Ground Nutmeg
1 teaspoon
Ground Cinnamon
1/2 teaspoon
Coriander Seed
1/2 teaspoon (Ground)
Scotch Bonnet Peppers
2 (Seeded)
Minced Garlic
1 1/2 tablespoons
Minced Fresh Ginger
1 tablespoon
Salt
1 teaspoon
Fresh Ground Black Pepper
1 teaspoon
Vegetable Oil
1/4 cup
Vegetable Oil
2 tablespoons (For grilling)
Soy Sauce
1/4 cup
Lime Juice
3 tablespoons (Fresh)
Vinegar
2 tablespoons (White or apple cider)
Instructions
1
Begin by rubbing the pork tenderloins with fresh lime juice. Allow them to rest for about 15 minutes.
2
In a large bowl, combine chopped thyme, green onion, parsley, minced onion, brown sugar, crushed bay leaves, allspice, nutmeg, cinnamon, coriander seed, scotch bonnet peppers, minced garlic, minced ginger, salt, black pepper, vegetable oil, soy sauce, additional lime juice, and vinegar. Blend the mixture until it forms a smooth marinade.
3
Coat the tenderloins thoroughly with the jerk marinade. Cover with plastic wrap and allow to marinate in the refrigerator for at least 4 hours, or ideally up to 36 hours for maximum flavor infusion.
4
Preheat your grill to medium-low heat. Remove the tenderloins from the marinade, letting excess marinade drip off while still keeping some coating on the meat. Lightly oil the grill grates to prevent sticking.
5
Place the marinaded tenderloins on the grill and cook for 28 to 30 minutes, turning occasionally. Use a meat thermometer to ensure the internal temperature reaches 145 to 150 degrees Fahrenheit for perfectly cooked pork.
6
Once done, take the tenderloins off the grill and let them rest for at least 10 minutes to allow the juices to redistribute.
7
To serve, slice the tenderloins into 1/2-inch thick slices angled slightly for a more attractive presentation. Fan out the slices on a serving plate.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this jerk pork recipe?
The recipe uses two pork tenderloins, trimmed of fat.
How long should I marinate the pork for the best flavor?
For maximum flavor infusion, it is recommended to marinate the pork for up to 36 hours, though a minimum of 4 hours is required.
What gives this Caribbean pork its spicy kick?
The spice comes from two seeded Scotch Bonnet peppers included in the jerk marinade.
What is the recommended internal temperature for the cooked pork?
The pork tenderloin should reach an internal temperature of 145 to 150 degrees Fahrenheit.
What is the first step in preparing the pork?
The first step is to rub the tenderloins with fresh lime juice and let them rest for 15 minutes.
How long does the pork need to rest after grilling?
After removing from the grill, let the meat rest for at least 10 minutes to allow the juices to redistribute.
What should the grill temperature be set to?
The grill should be preheated to medium-low heat.
How many servings does this recipe provide?
This recipe is designed to yield 10 servings.
What specific spices are used in the jerk marinade blend?
The blend includes ground allspice, nutmeg, cinnamon, and ground coriander seed.
How long is the actual grilling time?
The pork should be cooked on the grill for approximately 28 to 30 minutes, turning occasionally.
What type of vinegar is recommended for the marinade?
You can use either white vinegar or apple cider vinegar.
Which fresh herbs are required for the marinade?
The recipe calls for fresh thyme leaves, green onion, and fresh parsley leaves.
Should I completely wipe off the marinade before grilling?
No, let the excess marinade drip off but keep some of the coating on the meat for better flavor while cooking.
How should the pork be sliced for the best presentation?
Slice the tenderloins into 1/2-inch thick pieces, angled slightly, and fan them out on a plate.
What is the purpose of oiling the grill grates?
Lightly oiling the grates prevents the marinated tenderloins from sticking to the grill.
Does the marinade contain any sweeteners?
Yes, the marinade includes 2 tablespoons of brown sugar.
Are the aromatics like ginger and garlic fresh or dried?
The recipe specifies using minced garlic and minced fresh ginger.
What liquid ingredients form the base of the marinade?
The liquid base consists of vegetable oil, soy sauce, lime juice, and vinegar.
How many bay leaves are used, and how are they prepared?
Two bay leaves are used, and they should be crushed before being added to the mixture.
What citrus is used throughout the recipe?
Fresh lime juice is used both for the initial rub and as part of the jerk marinade.
Is this dish suitable for outdoor cooking?
Yes, it is described as a perfect dish for summertime barbecues.
Can I use any type of onion?
The recipe specifically asks for minced onion and a cup of chopped green onion.
What type of oil should be used for the grill grates?
The recipe recommends using vegetable oil for grilling preparation.
Does this recipe include salt and pepper?
Yes, it includes 1 teaspoon of salt and 1 teaspoon of fresh ground black pepper.
How much soy sauce is in the marinade?
The marinade uses 1/4 cup of soy sauce.
What consistency should the marinade be?
The ingredients should be blended until they form a smooth marinade.
How much green onion is needed?
The recipe calls for 1 cup of chopped green onion.
Is the ginger peeled or minced?
The recipe calls for 1 tablespoon of minced fresh ginger.
Should the Scotch Bonnet peppers be used whole?
No, the peppers should be seeded before being blended into the marinade.
What is the final presentation technique?
The slices should be fanned out on a serving plate for an attractive presentation.