Grilled Jerk Pork Tenderloin Recipes

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CHEF JOHN'S GRILLED JERK PORK TENDERLOIN



Chef John's Grilled Jerk Pork Tenderloin image

As I suspected, the spicy, aromatic marinade worked wonderfully with the lean mild pork. As long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 5h

Yield 6

Number Of Ingredients 15

2 (1 1/2 pound) pork tenderloin, trimmed of silver skin
½ onion, chopped
⅓ cup fresh thyme leaves
¼ cup white vinegar
4 cloves garlic
2 habanero peppers, seeded, or more to taste
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 teaspoons ground allspice
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Steps:

  • Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
  • Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
  • Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 336.6 calories, Carbohydrate 5.9 g, Cholesterol 126.6 mg, Fat 15.7 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 4.7 g, Sodium 389.4 mg, Sugar 2.8 g

GRILLED PORK TENDERLOIN



Grilled Pork Tenderloin image

Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.

Provided by Alton Brown

Categories     main-dish

Time 6h35m

Yield 4 servings

Number Of Ingredients 9

1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Trim the pork tenderloin of any excess fat and silver skin.
  • Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
  • Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
  • Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
  • Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
  • Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 74 milligrams, Sodium 600 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 24 grams, Sugar 12 grams

GRILLED JERK PORK TENDERLOIN



Grilled Jerk Pork Tenderloin image

I feel that the apple cider makes this jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia, the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish.

Provided by VAGRILL

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h49m

Yield 8

Number Of Ingredients 19

2 habanero peppers, seeded
1 small onion, chopped
2 bunches green onions, chopped
1 (1 inch) piece fresh ginger, peeled and thinly sliced
3 cloves garlic, peeled
¼ cup apple cider
¼ cup white vinegar
3 tablespoons soy sauce
2 tablespoons olive oil
1 ½ tablespoons packed brown sugar
¾ teaspoon mustard seed
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon ground allspice
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 cup wood chips, soaked
2 ½ pounds pork tenderloin, butterflied and pounded to 3/4 inch

Steps:

  • Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
  • Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
  • Preheat grill for medium-high heat.
  • Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
  • Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 11 g, Cholesterol 79 mg, Fat 10.7 g, Fiber 2.4 g, Protein 26.9 g, SaturatedFat 3.1 g, Sodium 1124.5 mg, Sugar 5.4 g

GRILLED JERK RACK OF PORK



Grilled Jerk Rack of Pork image

Provided by Bobby Flay

Categories     main-dish

Time 18h25m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup kosher salt
1/2 cup brown sugar
12 sprigs fresh thyme
10 allspice berries
10 black peppercorns
8 whole cloves
4 cinnamon sticks
4 inches fresh ginger, chopped
2 bay leaves
1 head garlic, sliced in half
1 Spanish onion, quartered
One 3-pound center-cut rack of pork, chine bone removed
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon garlic powder
1 tablespoon habanero powder
1 tablespoon onion powder
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ground cloves
Canola oil, for brushing

Steps:

  • For the brine and pork: Bring 12 cups water, the salt, brown sugar, thyme, allspice, peppercorns, cloves, cinnamon sticks, ginger, bay leaves, garlic and onions to a simmer in a large stockpot and cook until the sugar and salt is dissolved. Let cool completely.
  • Submerge the pork in the brine by placing a plate on top, cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
  • Remove the pork from the brine, rinse well with cold water and pat dry. Place on a rack set over a baking sheet in the refrigerator for 1 hour. Remove from the refrigerator 30 minutes before cooking.
  • For the spice mixture: Combine the coriander, ginger, brown sugar, garlic powder, habanero powder, onion powder, black pepper, thyme, allspice, cinnamon and cloves in a small bowl. Brush the pork rack with the canola oil and rub with the spice mixture.
  • Prepare the ceramic cooker: Add the hot charcoal to the cooker, and put on the grill rack. When the grill rack is hot, put on the pork fat-side down and cook until slightly charred. Now remove the pork and the grill rack, scatter the soaked wood chips over the hot charcoal, put on the ceramic plate and the grill rack and return the pork to the grill rack seared-side up. Close the cooker and adjust it to maintain a temperature of 325 degrees F. Cook the pork until a meat thermometer registers 140 degrees F, 75 to 90 minutes. Rest 10 minutes before carving into chops.

GRILLED PORK TENDERLOINS



Grilled Pork Tenderloins image

We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. -Betsy Carrington, Lawrenceburg, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1/3 cup honey
1/3 cup reduced-sodium soy sauce
1/3 cup teriyaki sauce
3 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 teaspoons ketchup
1/2 teaspoon onion powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 pork tenderloins (about 1 pound each)
Hot cooked rice

Steps:

  • In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.

Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

GRILLED PORK TENDERLOIN WITH JERK SEASONING (GLUTEN-FREE)



Grilled Pork Tenderloin With Jerk Seasoning (Gluten-Free) image

From Delight Gluten Free Magazine, Summer 2009. Posted for ZWT5, Caribbean region. Prep/cook time does not include marinating time (6-8 hours), so plan in advance.

Provided by NELady

Categories     Pork

Time 40m

Yield 1 tenderloin, 4 serving(s)

Number Of Ingredients 9

16 ounces pork tenderloin
1 tablespoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon ground allspice
1 teaspoon fresh cracked black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
2 tablespoons canola oil

Steps:

  • Start with a well trimmed tenderloin making sure to remove any of the "silver" skin from the surface. The silver skin is a shiny membrane you typically find on tenderloins. Once you've trimmed the ternderloin you're ready to prepare your jerk rub.
  • In a small bowl, stir together the thyme, dried onion, allspice, cracked black pepper, cinnamon, cayenne pepper, and salt. Coat tenderloin lightly with oil and rub seasoning onto meat. Set aside to marinate (wrap tightly in plastic wrap and refrigerate for 6-8 hours).
  • Prepare grill for direct heat grilling over high heat. Once grill is hot place marinated pork onto the hottest part of the grill and cook the tenderloin for about 3 minutes on each of its four sides. Cook just until the pork feels firm and springs back when pressed or an instant-read thermometer reads 145*F when inserted into the thickest part of the tenderloin. Be careful not to overcook it.
  • Remove from grill and allow to rest for 5 minutes before cutting. Slice in about 3/4" slices and serve.

GRILLED JERK PORK TENDERLOIN



Grilled Jerk Pork Tenderloin image

The zesty spices and refreshing mango make you feel like you're having fun in the sun in the Caribbean!

Provided by JackieOhNo

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 ripe mangoes, peeled and coarsely chopped
2 tablespoons chopped red onions
1 tablespoon light brown sugar
2 teaspoons chopped fresh parsley
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 pork tenderloin (about 1-1/2 pounds)
1 tablespoon jerk seasoning

Steps:

  • Preheat grill to medium-high heat.
  • In a medium bowl, combine mangoes, onion, brown sugar, parsley, ground red pepper, and salt; mix well and set aside.
  • Evenly season pork with jerk seasoning. Place on grill and cook 15 minutes, or until internal temperature reaches 160 degrees F., turning halfway through cooking.
  • Slice pork, top with mango salsa, and serve immediately.

Nutrition Facts : Calories 268, Fat 5.1, SaturatedFat 1.6, Cholesterol 82.1, Sodium 141.6, Carbohydrate 29.1, Fiber 2.8, Sugar 26.5, Protein 27.5

GRILLED PORK TENDERLOIN



Grilled Pork Tenderloin image

This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.

Provided by Cathy Christensen

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 5

2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce

Steps:

  • Prepare grill for indirect heat.
  • Season meat with garlic powder, salt, and pepper.
  • Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
  • Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g

V'S GRILLED JERK PORK TENDERLOIN AND PINEAPPLE MANGO-KIWI SALSA



V's Grilled Jerk Pork Tenderloin and Pineapple Mango-Kiwi Salsa image

This recipe is one of the best grilled jerk tenderloin recipes served with its own Pineapple Mango-Kiwi Salsa. The flavors of the two balance the heat of the spicy seasoning and the sweet of the Pineapple Salsa. Recipe courtesy of the Queen Bs ZWT3 (Won 1st place in a Jerk Contest) :)

Provided by Vseward Chef-V

Categories     Pork

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 25

1 (2 1/2 lb) pork tenderloin
1/2 cup finely chopped onion
1/3 cup finely chopped scallion (4 to 6 scallions)
1/4 cup firmly packed fresh thyme leave, and tender stems chopped
4 garlic cloves, finely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 -3 scotch bonnet peppers or 1 -3 habanero pepper, seeded and minced, depending on taste
1 tablespoon finely chopped fresh ginger
2 teaspoons ground coriander
2 teaspoons fresh ground black pepper
1 teaspoon ground allspice
1 dash cumin
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups fresh pineapple, chopped
1 fresh mango, chopped
1 kiwi, chopped
1/3 cup purple onion, chopped
1/4 cup fresh cilantro, chopped (or to taste)
1 tablespoon fresh ginger, chopped fine (or to taste)
1 tablespoon lime juice
1 tablespoon rum (or to taste)
1 tablespoon jalapenos (or to taste) or 1 tablespoon poblano pepper, chopped fine (or to taste)

Steps:

  • DIRECTIONS.
  • Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
  • Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
  • Pineapple Mango-Kiwi Salsa.
  • Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
  • Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
  • Juices should run clear or temperature 160 degrees.
  • Let roast sit about 10 minutes to let juices settle.
  • Slice and serve with Pineapple Salsa.

GRILLED JERK PORK TENDERLOIN



Grilled Jerk Pork Tenderloin image

I feel that the apple cider makes this Jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish.

Provided by Lizzie Rodriquez

Categories     Caribbean

Time 44m

Yield 8 serving(s)

Number Of Ingredients 18

2 habanero peppers, seeded
1 small onion, chopped
2 bunches green onions, chopped
1 tablespoon fresh ginger, peeled and thinly sliced (1 piece)
3 garlic cloves, peeled
1/4 cup apple cider
1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons olive oil
1 1/2 tablespoons packed brown sugar
3/4 teaspoon mustard seeds
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 1/2 lbs pork tenderloin, butterflied and pounded to 3/4 inch

Steps:

  • Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
  • Place the pork tenderloin in a shallow casserole dish; pour jerk marinade over, and massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.
  • Preheat grill for medium-high heat.
  • Lightly oil grate. Grill slabs of tenderloin over hot coals, turning as needed to keep from burning but allowing nice grill marks and browning. about 6 to 7 minutes on each side, or until the internal temperature has reached 160 degrees F (70 degrees C). Remove meat from grill; slice thinly and serve.

Nutrition Facts : Calories 265.4, Fat 11.5, SaturatedFat 3.2, Cholesterol 93.6, Sodium 1327.5, Carbohydrate 9, Fiber 1.8, Sugar 4.4, Protein 31

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2012-06-04 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 …
From foodwishes.blogspot.com


21 JERK PORK LOIN RECIPE OVEN - SELECTED RECIPES
Preheat oven to 375° and place tenderloin in the middle of a baking dish. Rub vegetables with olive oil and season with 1/8 teaspoon salt. Scatter them around pork in the baking dish. Roast 30 to 45 minutes (or until a thermometer inserted in tenderloin registers 155°).
From selectedrecipe.com


GRILLED JERK PORK TENDERLOIN - GLUTEN FREE RECIPES
Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
From fooddiez.com


JERK PORK LOIN RECIPE | EATINGWELL
Puree scallions, garlic, chile pepper, vinegar, brown sugar, oil, allspice, coriander, thyme, salt, cinnamon and pepper in a food processor. Pour the spice mixture into a large, sealable plastic bag. Add pork and turn the bag to coat the pork with the marinade. Refrigerate for at least 4 hours and up to 24 hours.
From eatingwell.com


GRILLED PORK LOIN ROLLED WITH JERK SAUCE RECIPE - MEATWAVE
2008-07-25 Butterfly the pork loin into a flat rectangle about 1/2 inch thick. Spread the jerk rub all over the opened side of the pork. Roll the pork close and truss with butchers twine to form a even cylinder. Spread reaming rub evenly over the outside of the pork. Light 2/3 chimney full of charcoal and when the charcoal is all lit and covered in gray ...
From meatwave.com


GRILLED HONEY DIJON GARLIC PORK TENDERLOIN - THE RECIPE CRITIC
2021-07-06 In a small bowl whisk together olive oil, dijon mustard, honey, and garlic. Brush half of the sauce on the pork. Preheat the grill to medium high heat. Add the pork to the grill. Cook for 5-6 minutes on each side or until the pork reaches an internal temperature of 145 degrees.
From therecipecritic.com


RECIPE DETAIL PAGE | LCBO
Seal and place bags in a bowl. If using a dish, cover the meat. Refrigerate at least 4 hours, but preferably 24 hours. Turn the bags or turn tenderloins in the dish occasionally to distribute the marinade. 4 To roast, preheat oven to 350°F (180°C). 5 Set a …
From lcbo.com


JERK PORK TENDERLOIN - BARBECUEBIBLE.COM
Step 5: When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the pork tenderloins on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 8 to 10 minutes per side.
From barbecuebible.com


GRILLED JERK PORK TENDERLOIN RECIPE - TEXTCOOK
2 habanero peppers, seeded; 1 small onion, chopped; 2 bunches green onions, chopped; 1 (1 inch) piece fresh ginger, peeled and thinly sliced; 3 cloves garlic, peeled
From textcook.com


GRILLED JERK PORK TENDERLOIN RECIPE BY VAGRILL - REDCIPES
2018-03-21 Apple cider makes this jerk marinade unique, and a bit untraditional. For smoky flavor, add apple or hickory wood chips to the hot coals before grilling. Grilled pineapple makes a great side dish. For smoky flavor, add apple or hickory wood chips to the hot coals before grilling.
From redcipes.com


HOW TO GRILL A PORK TENDERLOIN ON A GAS GRILL - 101 COOKING FOR TWO
2022-01-13 Preheat the grill to a surface temperature of 450 ° to 500 ° —medium-high on most grills. Clean and oil grates well. Place over direct heat—close the lid. Rotate ⅓ every 5 minutes until done to your liking. About 25 minutes for 145 °, but do not cook by time alone—use a …
From 101cookingfortwo.com


GRILLED JERK PORK TENDERLOIN – BOLDFOOD
2021-07-21 Learn how to cook a Grilled Jerk Pork Tenderloin Recipe! Visit http://foodwishes.blogspot.com/2012/06/grilled-jerk-pork-tenderloin-because.html for …
From boldfood.com


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Top Asked Questions

How do you cook pork tenderloin on an outdoor grill?
Preheat an outdoor grill for high heat, and lightly oil the grate. Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
How to cook jerk on the grill?
Directions. Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours. Preheat an outdoor grill for high heat, and lightly oil the grate. Grill pork,...
How many servings are in a Jamaican jerk pork tenderloin?
Jamaican Jerk Pork Tenderloin Credit: Randy Mayor; Jan Gautro Recipe Summary test Yield: 4 servings (serving size: 3 ounces pork) Nutrition Info Advertisement Ingredients Ingredient Checklist 2 cups coarsely chopped green onions ½ cup coarsely chopped onion
How to cook pork tenderloin with scallions?
Step 1: Using the tip of a paring knife, make holes ¼ inch deep all over each pork tenderloin. Place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning. Step 2: Combine the Scotch bonnets, scallions, onion, ginger, and garlic in a food processor and process until finely chopped.

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