Jerk Pork Tenderloin Recipe – Caribbean Flavors

Jerk Pork Tenderloin Recipe - Nevis, West Indies
Jerk Style Pork Tenderloin Recipe

Jerk Style Pork Tenderloin Recipe – Jerk pork / chicken is a Caribbean treat, especially in Jamaica, but you can get great Jerk in Nevis too!


  • 1/3 Cup freshly squeezed orange juice
  • 1/3 cup Soy sauce
  • 3 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons canola oil
  • 1 Large onion, chopped finely
  • 1 Cup green onion, chopped finely
  • 1 Scotch Bonnet peppers, Habanero peppers can be substituted, or try this Scotch Bonnet puree. (#ad)
  • 3 Tablespoons fresh thyme, minced
  • 1/2 Teaspoon salt
  • 3/4 Teaspoon ground allspice
  • 3/4 Teaspoon cinnamon
  • 3/4 Teaspoon freshly grated nutmeg
  • 1/4 Teaspoon freshly grated ginger
  • 1/2 Teaspoon freshly ground black pepper
  • 2 (1 lb)  pork tenderloin

Jerk Pork Tenderloin Cooking Method:

  1. In a food processor (a blender will work also), combine the orange juice, soy sauce, lemon juice, oil, onion, green onion, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth.
  2. Pour into a large Ziplock; add the tenderloin, seal and turn to coat.
  3. Refrigerate overnight!
  4. Spray grill rack with no-stick spray before starting the grill (#ad). Drain and discard the marinade from the meat.
  5. Grill, covered, over indirect medium heat for 20-25 minutes or until a meat thermometer reads 160 degrees.
  6. Let meat rest for 10 minutes before slicing.

Try a cooling Mango Cheesecake for dessert

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