Recipe by Kittencal@recipezazz
This is one of the very best recipes for jerk pork tenderloin, and will work just as well using a pork loin roast. If you are afraid of the extreme heat just use 1 jalapeño pepper seeded and finely chopped in place of the habanero pepper, or use the Scotch Bonnet peppers, my family loves extreme heat so I use 5 habaneros lol, please adjust the heat to suit your taste! Plan ahead the pork needs to marinate for 24 hours. This recipe is for one 1-1/2-pound pork tenderloin, you can double the recipe, but make two separate bowls of marinade and marinade each tenderloin in a separate bag. Scotch bonnet peppers can be used also in place of the habanero peppers. For the habanero pepper use 1 for a mildly spicy flavor and 4 for very spicy, if you are using the Scotch Bonnet peppers you would use 10-12 to give you the proper heat of an authentic Jerk marinade, although it is not necessary to "butterfly" the pork, but it will increase the marinade to penetrate the flavors better. Try to use only kosher salt for this. If you love Jerk, you will LOVE this!
Top Review by justcallmetoni
Another recipe to add to my collection of much loved pork tenderloin recipes. This was quite easy to prepare and a since using a food processor. The amount of marinade completely engulfed the tenderloin making sure each and every centimeter of surface was infused with flavor. I used two scotch bonnet peppers but included the seeds to keep the heat up. No grill here, I used my well used technique for oven baking. Let the meat sit out for 20 minutes, cook at 490 for 5 minutes to seal, down to 385 until it reaches 145 degrees, broil until it reaches 155. Take from oven and let it rest 8 minutes during which time it reaches 160 before starting to cool. With the lovely crust of jerk, the meat is perfectly tender and packing tons of flavor. Next time I would use a little less brown sugar and maybe a little more ginger and garlic. In either case the meal was great. Thanks Kitz!
- 8 green onions, chopped
- 1 small yellow onion, chopped
- 2 tablespoons minced fresh garlic (can use 1 tablespoon)
- 2 tablespoons white vinegar
- 1 1⁄2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 3 teaspoons kosher salt
- 1⁄2 teaspoon dried thyme (or use 2-3 teaspoons fresh thyme)
- 1 pinch cayenne
- 3 teaspoons brown sugar
- 3 teaspoons minced fresh ginger
- 1 teaspoon allspice
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon cinnamon
- 1 -4 habanero pepper, seeded and chopped
- 1 (1 1/2 lb) pork tenderloin (preferably butterflied)
Directions See How It's Made
- Place the first 16 ingredients in a food processor; process until smooth.
- Place the butterflied pork and the marinade into a large resealable plastic bag; seal bag and turn to coat.
- Refrigerate for 8-24 hours (24 hours is better, turning bag occasionally to coat).
- Grill the butterflied marinated pork for about 8-9 minutes per side (it is important not to overcook the pork or it will be dry!).