Jerk Spiced Pork Tenderloin (Printable)

Tender pork coated in vibrant jerk spices, roasted to juicy perfection with bold Caribbean flavors.

# Required Ingredients:

→ Pork

01 - 1 pork tenderloin (about 1 to 1.25 lbs), trimmed

→ Jerk Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce, gluten-free preferred
04 - 1 tablespoon brown sugar
05 - 1 tablespoon fresh lime juice
06 - 2 teaspoons ground allspice
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon cayenne pepper, adjusted to taste
13 - 2 cloves garlic, minced
14 - 1 small Scotch bonnet or habanero pepper, seeded and finely chopped
15 - 2 green onions, finely sliced

→ To Serve

16 - Fresh lime wedges
17 - Chopped fresh cilantro, optional

# Preparation Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.
02 - In a small bowl, whisk together olive oil, soy sauce, brown sugar, lime juice, allspice, cinnamon, thyme, paprika, salt, black pepper, cayenne, garlic, Scotch bonnet, and green onions until well combined.
03 - Pat the pork tenderloin dry with paper towels and place on the prepared baking sheet.
04 - Rub the jerk marinade evenly over the entire pork tenderloin. Let marinate at room temperature for 10 to 15 minutes, or refrigerate up to 4 hours for deeper flavor development.
05 - Roast the pork for 20 to 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145°F.
06 - Remove from the oven and tent loosely with foil. Let rest for 5 to 10 minutes.
07 - Slice the pork crosswise and serve with lime wedges and chopped cilantro if desired.

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes, yet tastes like you've been simmering it all day.
  • The marinade is forgiving—you can use it as a quick coat or let it sit overnight, and both ways turn out beautifully.
  • Bold Caribbean flavors without needing specialty ingredients you can't find at a regular grocery store.
02 -
  • An instant-read thermometer is non-negotiable here—pork tenderloin can go from perfect to dry in just a couple of minutes, and guessing by sight or touch will betray you.
  • Resting the pork after roasting is the difference between juicy slices and something that feels like sawdust; don't skip this even if you're hungry.
03 -
  • If you don't have a Scotch bonnet, habanero works beautifully—the heat is slightly different but the fruity essence is there.
  • Make the marinade the night before and store it in a jar; rub it on the pork right before roasting for convenience without sacrificing flavor.
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