Jerk Pork Tenderloin

Name: Jerk Pork Tenderloin
Prep time: 15 min
Total time: 1 h
Yield: Yield: 4 to 6 servings
Cuisine: Jamaican
Ingredients: ½ tsp fresh lemon juice; 1 Tbsp boiling water; ¼ cup [60 ml] guava jam or preserves or other tangy fruit jam, such as mango, peach, or apricot; ¼ cup [60 ml] guava jam or preserves or other tangy fruit jam, such as mango, peach, or apricot; ¼ cup [60 ml] guava jam or preserves or other tangy fruit jam, such as mango, peach, or apricot; ¼ cup [60 ml] guava jam or preserves or other tangy fruit jam, such as mango, peach, or apricot; ¼ cup [60 ml] guava jam or preserves or other tangy fruit jam, such as mango, peach, or apricot; ¼ cup [60 ml] guava jam or preserves or other tangy fruit jam, such as mango, peach, or apricot; 1½ lb [680 g] pork tenderloin (see Tip); 1 Tbsp vegetable oil; ½ cup [120 ml] fresh lime juice; ½ tsp ground coriander; ½ tsp ground cumin; ½ tsp cayenne pepper; 3½ tsp ground allspice; 1 tsp ground nutmeg; 2 Tbsp finely chopped fresh thyme leaves; 2 Tbsp dark brown sugar; 1 or 2 scotch bonnet or habanero peppers (optional); 1 or 2 scotch bonnet or habanero peppers (optional); 6 garlic cloves, finely chopped; 1 Tbsp kosher salt; One 2 in [5 cm] piece fresh ginger, scrubbed and finely chopped; 3 green onions, white and green parts, coarsely chopped

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Islas

By Von Diaz

Published 2024

About

Jerk is a powerfully complex blend of spices and aromatics redolent with cinnamon, allspice, cumin, and chile. Historically, it’s tied to Maroons fleeing enslavement in the Jamaican foothills, and it is among the most iconic flavors of the Caribbean. True jerk is grilled over an open fire and is as much a seasoning as it is an action—because you can “jerk” pork, goat, chicken, and even fruits and vegetables. Pork tenderloin is far from the traditional application, as the most common protein

Ingredients

Americas
Jamaica
Main course
Gluten-free
Caribbean

Ingredients

Method