Jerk Spiced Pork Tenderloin (Printable)

Tender pork coated in vibrant jerk spices, roasted for a juicy and aromatic Caribbean-inspired main dish.

# Components:

→ Pork

01 - 1 pork tenderloin (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

→ To Serve

16 - Fresh lime wedges
17 - Chopped fresh cilantro

# Directions:

01 - Preheat 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.
03 - Pat the pork tenderloin dry with paper towels and place on the prepared baking sheet.
04 - Rub the jerk marinade evenly all over the pork. Let marinate at room temperature for 10 to 15 minutes, or refrigerate up to 4 hours for deeper flavor.
05 - Roast for 20 to 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145°F.
06 - Remove from oven and tent loosely with foil. Let rest for 5 to 10 minutes.
07 - Slice the pork crosswise and serve with lime wedges and fresh cilantro.

# Expert Advice:

01 -
  • The pork stays impossibly juicy while the spice crust shatters when you bite through it, creating this perfect texture contrast.
  • You get restaurant-quality depth of flavor in under 45 minutes, making weeknight dinners feel genuinely special.
02 -
  • That Scotch bonnet pepper will absolutely make your eyes water if you don't wear gloves, trust me on this one.
  • The pork continues cooking slightly after you pull it from the oven, so pulling it at 145°F gives you that perfect rosy center that stays juicy instead of drying out.
03 -
  • If you're cooking for guests with varying heat tolerances, make the marinade without the cayenne and Scotch bonnet, then let each person add their own hot sauce at the table for complete control.
  • An instant-read thermometer is genuinely life-changing for this recipe because it removes all the guesswork and guarantees perfect doneness every single time.
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