Grilled Jerk Pork Tenderloin

Fire up your grill and savor the tantalizing flavors of the Caribbean with this Grilled Jerk Pork Tenderloin recipe. Juicy pork tenderloins are marinated in a bold and aromatic jerk seasoning blend made with fresh scallions, garlic, ginger, thyme, and a kick of heat from scotch bonnet pepper. A medley of warm spices—like allspice, cinnamon, nutmeg, and smoked paprika—combined with lime juice and brown sugar delivers the perfect balance of heat, sweetness, and zest. After a few hours of marination, the pork is seared to perfection on the grill, boasting a caramelized crust and tender interior. Ready in just 35 minutes (plus marinating time), this dish is ideal for summer cookouts or any occasion that calls for vibrant, smoky flavors. Serve it alongside grilled vegetables or classic rice and peas for an authentic island-inspired feast!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces (about 1-1.5 lbs each) Pork tenderloin
• 6 stalks (roughly chopped) Scallions
• 4 cloves (minced) Garlic cloves
• 1 tablespoon (grated) Ginger
• 2 teaspoons (chopped) Fresh thyme
• 1 tablespoon Soy sauce
• 2 tablespoons Olive oil
• 2 tablespoons (freshly squeezed) Lime juice
• 1 tablespoon Brown sugar
• 2 teaspoons (ground) Allspice
• 0.5 teaspoon (ground) Cinnamon
• 0.5 teaspoon (ground) Nutmeg
• 1 teaspoon Smoked paprika
• 1 pepper (deseeded and finely chopped) Scotch bonnet pepper
• 1 teaspoon Salt
• 0.5 teaspoon (freshly ground) Black pepper
• 1 tablespoon (for grilling) Vegetable oil

Directions

Step 1

Trim any excess fat or silver skin from the pork tenderloins and set aside.

Step 2

In a food processor or blender, combine scallions, garlic, ginger, thyme, soy sauce, olive oil, lime juice, brown sugar, allspice, cinnamon, nutmeg, smoked paprika, scotch bonnet pepper, salt, and black pepper. Blend until a smooth paste forms.

Step 3

Place the pork tenderloins in a large zip-top plastic bag or a shallow dish. Pour the jerk marinade over the pork, ensuring it is well coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, preferably overnight, to let the flavors penetrate.

Step 4

Preheat your grill to medium-high heat (about 400–450°F). Lightly oil the grill grates using vegetable oil to prevent sticking.

Step 5

Remove the pork from the marinade and shake off any excess. Discard the marinade.

Step 6

Place the tenderloins on the grill and sear for about 2-3 minutes per side to develop a nice crust.

Step 7

Lower the grill heat to medium and continue cooking, turning occasionally, for about 15-20 minutes or until the internal temperature of the pork reaches 145°F using an instant-read thermometer.

Step 8

Once done, transfer the pork to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.

Step 9

Slice the pork tenderloin into medallions and serve immediately with your favorite side dishes, such as grilled vegetables or rice and peas.

Nutrition Facts

Serving size	1398.8 grams (1398.8g)

Amount per serving	% Daily Value*
Calories	2028

Total Fat 80.70g	103%
Saturated Fat 19.70g	99%
Polyunsaturated Fat 16.60g
Cholesterol 771mg	257%
Sodium 6808mg	296%
Total Carbohydrate 34.80g	13%
Dietary Fiber 6.50g	23%
Total Sugars 12.90g
Protein 284.20g	568%

Vitamin D 91IU	454%
Calcium 224mg	17%
Iron 16mg	88%
Potassium 5855mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 56.8%

Carbs: 7.0%