This Jamaican Jerked Pork Tenderloin recipe delivers an authentic burst of Caribbean flavor with a perfect balance of heat, sweetness, and aromatic spices. The tenderloin is marinated in a robust blend of fresh ginger, hot peppers, thyme, allspice, and citrus juices, resulting in meat that is incredibly juicy and fragrant. The marinade penetrates the pork, creating a complex flavor profile that is both savory and slightly sweet. Ideal for weeknight dinners that need a little excitement or for entertaining guests who enjoy bold flavors, this dish is surprisingly quick to prepare. The broiling method ensures a beautiful caramelized exterior while keeping the interior moist and tender. Serve it with rice and peas or roasted vegetables for a complete meal that brings the warmth of the islands to your table.
Jamaican Jerked Pork Tenderloins
Description
This Jamaican Jerked Pork Tenderloin recipe delivers an authentic burst of Caribbean flavor with a perfect balance of heat, sweetness, and aromatic spices. The tenderloin is marinated in a robust blend of fresh ginger, hot peppers, thyme, allspice, and citrus juices, resulting in meat that is incredibly juicy and fragrant. The broiling method ensures a beautiful caramelized exterior while keeping the interior moist and tender. Serve it with rice and peas or roasted vegetables for a complete meal that brings the warmth of the islands to your table.Ingredients
Directions
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Trim any excess fat or silver skin from the pork tenderloins and place them in a shallow glass dish.
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In a food processor, combine chopped onions, slivered garlic, hot pepper, soy sauce, vegetable oil, orange and lemon rinds, orange juice, fresh ginger, dried thyme, cinnamon, allspice, nutmeg, curry powder, salt, and pepper.
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Process the mixture until it forms a smooth, pureed marinade.
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Pour the marinade over the pork tenderloins, turning them to ensure all sides are thoroughly coated.
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Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours, turning the pork occasionally to ensure even flavor absorption.
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Preheat the broiler. Line a rimmed baking sheet with foil.
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Remove the pork from the refrigerator and let it sit at room temperature for 10 minutes while the broiler heats up. Reserve the marinade in a small saucepan.
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Transfer the pork tenderloins to the prepared baking sheet.
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Broil the pork, basting once halfway through with the reserved marinade, for about 20 minutes or until the meat is browned on the outside but still has a hint of pink inside.
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Remove the pork from the oven and tent loosely with foil. Let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 164.6kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.2g6%
- Cholesterol 37.0mg13%
- Sodium 1674.2mg70%
- Total Carbohydrate 13.3g5%
- Dietary Fiber 4.2g17%
- Sugars 2.8g
- Protein 15.9g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Do not use the marinade that has touched raw pork as a sauce unless you boil it thoroughly in a saucepan for at least 2 minutes to kill any bacteria. The step above suggests reserving it before the pork touches it, or boiling it if it has touched raw meat.
Heat Adjustment: If you prefer milder flavors, reduce the amount of hot pepper or remove the seeds and membranes from the pepper before processing. For extra heat, increase the pepper quantity or add a dash of hot pepper sauce.
Ingredient Substitution: If fresh ginger is unavailable, you can use 1/2 teaspoon of ground ginger. If fresh hot peppers are not available, substitute with 1/2 teaspoon of hot pepper sauce or omit for a milder version.
Variations: This marinade works well with chicken breasts or thighs as well. Adjust cooking time accordingly for chicken to ensure it reaches a safe internal temperature of 165&# 194;°F (74ðC).
Storage: Leftover cooked pork can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
