Jerk Spiced Pork Tenderloin (Printable)

Juicy pork tenderloin infused with vibrant Caribbean spices and roasted to perfection with a fiery jerk marinade.

# What You'll Need:

→ Pork

01 - Pork tenderloin, trimmed, 1.1 lbs

→ Jerk Marinade

02 - Olive oil, 2 tablespoons
03 - Soy sauce (gluten-free), 1 tablespoon
04 - Brown sugar, 1 tablespoon
05 - Fresh lime juice, 1 tablespoon
06 - Ground allspice, 2 teaspoons
07 - Ground cinnamon, 1 teaspoon
08 - Dried thyme, 1 teaspoon
09 - Smoked paprika, 1 teaspoon
10 - Salt, 1 teaspoon
11 - Ground black pepper, 0.5 teaspoon
12 - Cayenne pepper, 0.5 teaspoon
13 - Garlic cloves, minced, 2 cloves
14 - Scotch bonnet pepper, seeded and finely chopped, 1 small
15 - Green onions, finely sliced, 2

→ To Serve

16 - Fresh lime wedges
17 - Fresh cilantro, chopped, optional

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with aluminum 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, minced garlic, finely chopped Scotch bonnet pepper, and sliced green onions until well combined.
03 - Pat the pork tenderloin dry using paper towels. Place on the prepared baking sheet.
04 - Generously rub the jerk marinade over the entire pork tenderloin, ensuring even coating. Allow to marinate at room temperature for 10 to 15 minutes, or refrigerate for up to 4 hours for enhanced flavor development.
05 - Roast for 20 to 25 minutes until an instant-read thermometer inserted into the thickest portion reads 145°F internal temperature.
06 - Remove from oven and tent loosely with aluminum foil. Allow to rest for 5 to 10 minutes before slicing.
07 - Slice the pork tenderloin crosswise and arrange on serving plate. Garnish with lime wedges and fresh cilantro if desired.

# Expert Tips:

01 -
  • Explosive Flavor: The combination of allspice, cinnamon, and Scotch bonnet peppers creates a deep, complex profile.
  • Quick Prep: Spend just 15 minutes preparing the marinade for a meal that tastes like it took all day.
  • Naturally Gluten-Free: Easily adaptable for those with dietary restrictions by using gluten-free soy sauce.
02 -
  • Don't Rush the Rest: Tenting the pork with foil for 5–10 minutes after roasting is crucial; it allows the juices to redistribute so the meat remains tender.
  • Marinate for Depth: While 15 minutes works, marinating for up to 4 hours in the fridge allows the aromatic spices to penetrate deeper into the meat.
  • Adjust the Heat: Control the spice level by adjusting the amount of cayenne pepper or the number of Scotch bonnet seeds included in the marinade.
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