Jerk Spiced Pork Tenderloin (Printable)

Tender pork loin coated in vibrant, fiery jerk seasoning and roasted to juicy perfection with bold spices.

# What You Need:

→ Pork

01 - 1 pork tenderloin (about 1 to 1.25 pounds), 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 pepper, seeded and finely chopped
15 - 2 green onions, finely sliced

→ To Serve

16 - Fresh lime wedges
17 - Chopped fresh cilantro, optional

# How-To Steps:

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 well 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. Let marinate at room temperature for 10 to 15 minutes, or refrigerate up to 4 hours for deeper flavor development.
05 - Roast the pork 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. Let rest for 5 to 10 minutes before slicing.
07 - Slice the pork crosswise and serve with lime wedges and chopped cilantro if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but you're really done in 40 minutes flat.
  • The jerk marinade is bold enough to make people ask for the recipe, not so intense that it overpowers the tender meat.
  • Works perfectly for weeknight dinners or impressing guests without the stress.
02 -
  • The Scotch bonnet pepper is genuinely hot, wear gloves or you'll learn this lesson the way I did, accidentally touching your face an hour later and understanding regret deeply.
  • An instant-read thermometer is not optional, eyeballing pork doneness is how you end up with either dry meat or undercooked anxiety.
03 -
  • Pat the pork dry before marinating, moisture is the enemy of a good crust and of flavor absorption.
  • Taste a tiny bit of the raw marinade before committing everything to the oven, spice tolerance is personal and you want to feel confident in your heat level.
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