Name: Jerk Pork Tenderloin
Yield: Serves 4 to 6
Cuisine: Jamaica
Ingredients: ¼ teaspoon ground cinnamon; ¼ cup distilled white vinegar; 3 tablespoons soy sauce; 2 pounds pork tenderloin (3 to 4 tenderloins); 3 tablespoons coarse salt (kosher or sea); 1 tablespoon light brown sugar; 2 tablespoons vegetable oil, plus 1 to 2 tablespoons vegetable oil, for basting; ½ medium-size onion, cut into 1-inch pieces; 2 bunches scallions, both white and green parts, trimmed and cut into 1-inch pieces; 2 to 16 Scotch bonnet chiles, seeded (for a hotter jerk, leave the seeds in); 1 tablespoon fresh thyme, or 2 teaspoons dried thyme; ½ teaspoon freshly grated nutmeg; ½ teaspoon freshly ground black pepper; 2½ teaspoons ground allspice; 3 cloves garlic, peeled; 1 piece (1 inch) peeled fresh ginger, thinly sliced

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Traditional Jamaican jerk would be made with a whole pig, boned and spread open like a book, marinated with fiery jerk seasoning, and smoke grilled over smoldering allspice wood ( for a complete description of jerk). Here’s a home version that can be made with pork tenderloin. To achieve the right flavor, you must use Scotch bonnet chiles or their Mexican cousins, habañero peppers. If you can’t find either, use fresh jalapeño peppers and a few tablesp