Jerk Pork Tenderloin Bold (Printable Version)

Tender pork roasted with vibrant jerk spices for a juicy, flavorful island-inspired meal.

# What You Need:

→ 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

# How-To Steps:

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 a 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 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 cooking, 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 pork and serve with rice and peas, grilled vegetables, or mango salsa.

# Expert Advice:

01 -
  • The outside gets this stunning caramelized crust while the inside stays so tender it barely needs a knife.
  • You marinate it ahead, so dinner night is actually relaxed instead of stressful.
  • It tastes like you spent hours cooking when really you just mixed up a paste and let time do the work.
02 -
  • Don't skip drying the pork before it goes in the marinade and definitely don't skip it again before roasting—moisture is what keeps you from getting that incredible caramelized crust that makes this dish special.
  • That internal temperature of one hundred forty-five degrees is absolutely the magic number; go even a few degrees higher and you'll lose the juiciness that makes tenderloin worth cooking.
03 -
  • Make the marinade the night before and store it in the fridge in a jar—the flavors actually intensify and blend better, plus you'll be ready to go whenever you feel like cooking.
  • A meat thermometer is genuinely worth the investment here because tenderloin forgives absolutely nothing; one minute too long and you'll regret it, but nail that temperature and you look like a hero.
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