Monday, June 4, 2012

Grilled Jerk Pork Tenderloin – Because We're All a Little Jerky

Whenever I make this incredibly flavorful jerk spice marinade for chicken, I think to myself, “Man, I bet this would be great on pork tenderloin. I’ll have to try that next time.” Well, a few dozen summers have come and gone, and since I still hadn’t experienced that “next time,” I decided to finally try it, and it was great!

As expected, the spicy, aromatic marinade worked wonderfully with the lean, mild pork, and as long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this. Of course your guests' happiness should be the most important thing to you, but let’s face it, it’s not.

No, a stunningly successful grilled recipe like this is all about you standing next to that platter of perfectly cooked pork – beer in one hand, tongs in the other – soaking in waves of compliments and adulation. Does that make you a Jerk jerk? Yeah, a little bit. Anyway, I hope you give this very easy recipe a try. Enjoy!

Ingredients for 6 portions:
2 (1 1/2-pound) pork tenderloins, trimmed, cut in 3 pieces each
1/2 bunch fresh thyme, about 1/3 cup picked leaves
1/2 chopped onion
1 to 4 Scotch Bonnet or Habanero peppers, seeded
4 garlic cloves
2 tbsp minced fresh ginger
1/4 cup white vinegar
2-3 tablespoons soy sauce
2 tablespoon vegetable oil
1 tbsp brown sugar
1 tsp fine salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground nutmeg
2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
*cook until at least 145 F. internal temp

View the complete recipe


Anonymous said...

Hi Chef
Just a quick question about the pork, can you brine the pork before you marinaded it??. Sometimes my pork get a little dry on the grill
Thanks for the recipe

Chef John said...

No, tenderloin does not need any brine, especially with this marinade which is basically the same thing almost.

DailyLuca said...

Jerk pork is better tasting than Jerk chicken because pork (wild boar in fact) was used first.

Jerk chicken is an Americanization.
Jerking a whole pig is where it's at!

Paul said...

Chef John. just a quick question. can it be made in a oven? cause it is rainy season around here, which make grilling it difficult. i was wondering if it would work.

Chef John said...

Sure, it just won't have the smoky grill flavor.

dpwright44 said...

Chef, I like hotter foods, but usually Scotch Bonnets are crazy hot. I'm more of a Jalapeno kind of hot fan. Is this over the top hot? Just to gauge me, I like the cayenne you always call for, don't think that is hot at all. I'm just a little wary of the Habanero.

Chef John said...

sorry, cant answer. its not insanely hot. go for it!

Rusty Shackleford said...

Hey Chef John,

What kind of rice did you use? Looks real tasty.

Juliano said...

Chef, would this be ok with a fatter cut, like ribs for instance.. or the fat would ruin everything? just wondering because i really like ribs and i happen to have some around.

S/V Blondie-Dog said...

Hhmmm... "I like to move my meat around".

If I didn't know any better I'd be inclined to believe that this was but a casual Freudian slip!

Nevertheless it is somewhat amusing if not a little bit off color.

Kinda, sorta on par with your "Putanesca" joke a while back that no one else seemed to pick up on. :)

Anonymous said...

My thyme was yet to sprout, it's taking too much time to grow. Can I substitute thyme with parsley this time? ;)

Rita said...

"...personally i'd rather get food poisoning that eat dry pork..."

you are so funny! let me tell you, it's not fun to get food poisoning.

now, if i can only reach through my monitor and grab those pork tenderloins, i'd be so happily enjoying it! :D

Rachel said...

are those squash flowers in the backround?

Anonymous said...

I like your method of dealing with the flat end. I'll try that next time. I've been tying the flat up so it's doubled up, which makes the whole thing about the same size. Your technique is better for faster grilling!

Anonymous said...

I can't wait to taste the Grilled Jerk Pork Tenderloin..I will cook one of this days and give a feedback to you..Thanks a lot

Meli said...

I have a theory about why it's called Jerk spice. The first person to serve it... didn't warn them about the spice. Thus... Jerk spice. lol

Ron said...

I used five whole habaneros, seeds and all. Wow! Amazingly recipe you have here. I am going to pay so dearly for this, and will love every last second of it.