Spicy Jamaican jerk-seasoned pork tenderloin grilled to perfection—hot, smoky, and great with rice or mango salsa.

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 1/4 cup apple cider 1/4 cup white vinegar
  • 3 tablespoons soy sauce 2 tablespoons olive oil
  • 1 1/2 tablespoons packed brown sugar
  • 3/4 teaspoon mustard seed 1 tablespoon kosher salt
  • 1 teaspoon black pepper 1 tablespoon dried thyme
  • 1 tablespoon ground allspice 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon 2 1/2 pounds pork tenderloin, butterflied and pounded to 3/4 inch

Directions

  1. 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.
  2. Continue to blend until smooth.
  3. Place the pork tenderloin in a shallow casserole dish; pour jerk marinade over, and massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.
  4. Preheat grill for medium-high heat.
  5. Lightly oil grate. Grill slabs of tenderloin over hot coals, turning as needed to keep from burning but allowing nice grill marks and browning. about 6 to 7 minutes on each side, or until the internal temperature has reached 160 degrees F (70 degrees C). Remove meat from grill; slice thinly and serve.