Chef John's Grilled Jerk Pork Tenderloin

Recipe View Prepare the Pork: Cut each tenderloin in half. Set the thinner ends aside. Halve the thicker ends lengthwise to create three similarly sized pieces. (Prep time: 5 minutes)

Recipe View Craft the Jerk Marinade: In a blender, combine the chopped onion, fresh thyme leaves, white vinegar, garlic cloves, seeded habanero peppers, minced fresh ginger, soy sauce, vegetable oil, brown sugar, ground allspice, ground black pepper, cayenne pepper, ground nutmeg, and ground cinnamon. Puree until completely smooth, pausing to scrape down the sides as needed to ensure even blending. (Prep time: 10 minutes)

Recipe View Marinate the Pork: Transfer the jerk marinade to a resealable plastic bag. Add the pork tenderloin pieces, ensuring they are thoroughly coated in the marinade. Remove any excess air from the bag and seal tightly. Refrigerate and allow the pork to marinate for at least 4 hours, or preferably overnight, to maximize flavor infusion. (Marinating time: 4-6 hours or overnight)

Recipe View Prepare the Grill: When ready to cook, preheat an outdoor grill to high heat. Lightly oil the grill grate to prevent sticking. (Prep time: 5 minutes)

Recipe View Grill the Pork: Place the marinated pork tenderloin pieces on the preheated grill. Grill, turning as necessary to ensure even cooking and prevent burning, until dark grill marks appear and the pork releases easily from the grill. This should take approximately 6 to 7 minutes per side. Use an instant-read thermometer inserted into the thickest part of the meat to ensure it reaches an internal temperature of 145 degrees F (63 degrees C). (Cook time: 12-14 minutes)

Recipe View Rest and Serve: Remove the grilled pork tenderloin from the grill and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Serve with your favorite Caribbean sides, such as black beans, rice, and fried plantain chips.