Jerk Pork Tenderloin (Printable)

Tender pork tenderloin roasted with bold jerk spices for flavorful, juicy results.

# 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 preferred
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 or 1 jalapeño pepper for reduced heat
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 Make It:

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 large resealable bag or shallow dish. Pour jerk marinade over pork, turning to coat evenly. Marinate in refrigerator for minimum 2 hours, preferably overnight.
03 - Preheat oven to 425°F. Line baking sheet with foil or parchment paper.
04 - Remove pork from marinade, allowing excess to drip off. Place on prepared baking sheet.
05 - Roast for 20-25 minutes, turning halfway through cooking, until internal temperature reaches 145°F measured at thickest point.
06 - Transfer pork to cutting board, tent loosely with foil, and rest for 5-10 minutes. Slice and serve.

# Expert Suggestions:

01 -
  • The marinade creates a flavor crust so vibrant it tastes like a vacation on a plate.
  • Pork tenderloin stays impossibly juicy when you nail the timing, making this feel restaurant-quality at home.
  • Everything is naturally gluten-free and dairy-free without any compromise on bold, complex taste.
02 -
  • Do not skip patting the pork dry before marinating; any surface moisture prevents proper browning and the development of that coveted caramelized crust.
  • A meat thermometer is non-negotiable here because pork tenderloin is lean and overcooking it, even by a few degrees, transforms it from succulent to dry.
03 -
  • Make the marinade in advance and keep it in a jar in the fridge for up to three days, so dinner prep becomes just about coating the pork and roasting it.
  • Use a meat thermometer inserted horizontally into the center of the pork, away from any bones or fat, for the most accurate reading of doneness.
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