You are here: Home » Recipes » Jamaican Jerk Pork Tenderloin Jamaican Jerk Pork Tenderloin Recipe by Favorite Recipes Press Yield 4 servings This tasty pork tenderloin packs a punch when marinated in a special sauce that includes hot habanero chiles. PrintEmail Ingredients 2 cups chopped green onions1/2 cup chopped onion2 tablespoons white vinegar1 tablespoon soy sauce1 tablespoon vegetable oil2 teaspoons kosher salt2 teaspoons chopped fresh thyme2 teaspoons brown sugar2 teaspoons chopped peeled ginger1 teaspoon ground allspice1 teaspoon nutmeg1/4 teaspoon pepper1/8 teaspoon cinnamon2 -- garlic cloves, minced2 -- habanero chiles, seeded and chopped1 -- (1 1/2-pound) pork tenderloin, trimmed Instructions 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. 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. 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).