Jamaican Jerk Pork Tenderloin

  • Yield: 4 servings


2cups chopped green onions
1/2cup chopped onion
2tablespoons white vinegar
1tablespoon soy sauce
1tablespoon vegetable oil
2teaspoons kosher salt
2teaspoons chopped fresh thyme
2teaspoons brown sugar
2teaspoons chopped peeled ginger
1teaspoon ground allspice
1teaspoon nutmeg
1/4teaspoon pepper
1/8teaspoon cinnamon
2-- garlic cloves, minced
2-- habanero chiles, seeded and chopped
1-- (1 1/2-pound) pork tenderloin, trimmed


  1. Place the green onions, onion, vinegar, soy sauce, oil, kosher salt, thyme, brown sugar, ginger, allspice, nutmeg, pepper, cinnamon, garlic and chiles in a blender or food processor until smooth.  The mixture will be thick.
  2. Cut the pork lenthwise to but not through the other side.  Open the pork, laying each side flat.  Cut each half lengthwise to but not through the other side.  Place in a large sealable bag.  Add the marinade and seal the bag.  Marinate in the refrigerator for 3 to 24 hours.
  3. Drain the pork, discarding the marinade.  Place the pork on a grill rack coated with nonstick cooking spray.  Grill over medium heat to 160 degrees on a meat thermometer.  The inside should be slightly pink.

Recipe reprinted with permission from the Junior League of Wilmington’s Seaboard to Sideboard Entertains (the Junior League of Wilmington, North Carolina, 2011).