Grilled Jerk Pork Tenderloin

Name: Grilled Jerk Pork Tenderloin
Prep time: 30 min
Cook time: 14 min
Total time: 529 min
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

4.4

(24)

20 Reviews

3 Photos

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.

Submitted by VAGRILL

Updated on July 14, 2022

3

Prep Time:

30 mins

Cook Time:

14 mins

Additional Time:

8 hrs 5 mins

Total Time:

8 hrs 49 mins

Servings:

8

Yield:

8 servings

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Original recipe (1X) yields 8 servings

Marinade:

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 (Optional)
2 ½ pounds pork tenderloin, butterflied and pounded to 3/4 inch

Directions

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.

24 home cooks made it!

Nutrition Facts (per serving)

248	Calories
11g	Fat
11g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 248
% Daily Value *
Total Fat 11g	14%
Saturated Fat 3g	16%
Cholesterol 79mg	26%
Sodium 1125mg	49%
Total Carbohydrate 11g	4%
Dietary Fiber 2g	9%
Total Sugars 5g
Protein 27g	54%
Vitamin C 14mg	15%
Calcium 73mg	6%
Iron 3mg	17%
Potassium 589mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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