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Grilled Jerk Pork Tenderloin
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Prep Time:
30 minutes
Cook Time:
14 minutes
Total Time:
529 minutes
Unique jerk marinade with apple cider, add wood chips for smoky flavor, serve with grilled pineapple.
Ingredients:
  • 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
  • 0.25 cup apple cider
  • 0.25 cup white vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1.5 tablespoons packed brown sugar
  • 0.75 teaspoon mustard seed
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon ground allspice
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon ground cinnamon
  • 1 cup wood chips, soaked
  • 2.5 pounds pork tenderloin, butterflied and pounded to 3/4 inch
Instructions:
  • In a blender or food processor, blend habanero peppers, onion, green onions, ginger, and garlic until finely chopped. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Blend until smooth.
  • Place the pork tenderloin in a shallow casserole dish and generously coat all sides with the mixture (consider wearing gloves or using a spatula). Chill in the refrigerator for 8 hours.
  • Preheat your grill until it reaches a tantalizing medium-high heat.
  • Prepare the grill by oiling the grate lightly. If using wood chips, add them to the coals. Grill the tenderloin slabs, turning occasionally, until they reach an internal temperature of 145°F (63°C), about 6 to 7 minutes per side.
  • Take the meat off the grill, let it rest for 5 minutes, then slice thinly and serve.

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