Name: Chef John's Grilled Jerk Pork Tenderloin
Prep time: 25 min
Cook time: 25 min
Total time: 290 min
Yield: 1
Ingredients: 2 (1 1/2 pound) pork tenderloin, trimmed of silver skin; 0.5 medium onion, chopped; 0.33333334326744 cup fresh thyme leaves; 0.25 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; 0.5 teaspoon ground black pepper; 0.25 teaspoon cayenne pepper; 0.25 teaspoon ground nutmeg; 0.25 teaspoon ground cinnamon

Chef John's Grilled Jerk Pork Tenderloin

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Prep Time:
25 minutes

Cook Time:
25 minutes

Total Time:
290 minutes

Marinate pork tenderloin in spicy jerk sauce with habanero, ginger, and thyme for a zesty and delicious grilled meal.

Ingredients:

2 (1 1/2 pound) pork tenderloin, trimmed of silver skin
0.5 medium onion, chopped
0.33333334326744 cup fresh thyme leaves
0.25 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
0.5 teaspoon ground black pepper
0.25 teaspoon cayenne pepper
0.25 teaspoon ground cinnamon

Instructions:

Slice the tenderloin in half lengthwise, setting aside the thinner end. Proceed to cut the thicker end in half lengthwise to create 3 evenly sized pieces.
Create the marinade by blending onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender until smooth, pausing to scrape the sides as necessary.
Place the marinade in a resealable plastic bag and add the pork tenderloin pieces. Ensure they are fully coated with the marinade, remove any excess air, then seal the bag and refrigerate for 4 to 6 hours.
Preheat a sizzling hot outdoor grill and lightly oil the grate before cooking.
Grill pork on a hot grill, adjusting as needed to prevent thin parts from overcooking, until dark grill marks form and the pork releases easily from the grill, about 6 to 7 minutes per side. Use an instant-read thermometer to check that it reaches 145°F (63°C) in the center.

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