Jerk Spiced Pork Tenderloin (Printable Version)

Tender pork coated in vibrant jerk spices and roasted to juicy perfection with a hint of heat.

# What You'll Need:

→ Pork

01 - 1 pork tenderloin (about 1 to 1.25 lbs), trimmed

→ Jerk Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce
04 - 1 tablespoon brown sugar
05 - 1 tablespoon fresh lime juice
06 - 2 teaspoons ground allspice
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 0.5 teaspoon ground black pepper
12 - 0.5 teaspoon cayenne pepper
13 - 2 cloves garlic, minced
14 - 1 small Scotch bonnet or habanero pepper, seeded and finely chopped
15 - 2 green onions, finely sliced

→ Garnish

16 - Fresh lime wedges
17 - Chopped fresh cilantro

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with 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, garlic, Scotch bonnet, and green onions until fully blended.
03 - Pat the pork tenderloin dry with paper towels and place on the prepared baking sheet.
04 - Rub the jerk marinade all over the pork, coating evenly. Allow to marinate at room temperature for 10 to 15 minutes, or refrigerate up to 4 hours for deeper flavor development.
05 - Roast in the preheated oven for 20 to 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145°F.
06 - Remove from the oven and tent loosely with foil. Rest for 5 to 10 minutes to allow juices to redistribute.
07 - Slice the pork crosswise and serve with lime wedges and chopped cilantro.

# Expert Suggestions:

01 -
  • The pork emerges from the oven impossibly tender and juicy, with a flavor that tastes far more complex than the 40 minutes it takes.
  • You get bold Caribbean heat without needing to hunt down obscure ingredients, and the whole process feels like cooking with someone who actually knows what they're doing.
02 -
  • Don't skip the resting period—I learned this the hard way by slicing too early and watching all those beautiful juices run onto the cutting board instead of staying where they belong.
  • That Scotch bonnet is no joke; the heat builds slowly and lingers, so taste the marinade before you commit to keeping all those seeds, and always wear gloves when handling it.
03 -
  • Let the pork come to room temperature for about 15 minutes before roasting so it cooks more evenly and stays juicier.
  • If your oven runs hot, check the pork a minute or two early with your thermometer rather than risking it overcooking—pork tenderloin punishes overcooking.
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