Chef John's Grilled Jerk Pork Tenderloin

1. 1

   Slice the tenderloin in half and set the thinner end aside. Split the thicker end lengthwise so you end up with 3 pieces of similar size.

2. 2

   Make the marinade: In a blender, combine the onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon. Blend until smooth, stopping to scrape down the sides as needed.

3. 3

   Pour the marinade into a resealable plastic bag. Add the pork tenderloin pieces, coat them with the marinade, press out any excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.

4. 4

   When you are ready to cook, preheat an outdoor grill to high heat and lightly oil the grate.

5. 5

   Grill the pork on the preheated grill, moving it as needed to prevent the thin parts from overcooking, until dark grill marks form and the pork releases easily from the grate, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should register 145 degrees F (63 degrees C).

• Calories 311.66 kcal Moderate
• Protein 41.38 g Good Source
• Carbs 14.41 g Moderate
• Total Fat 9.76 g Moderate
• Saturated Fat 2.73 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 122.48 mg High
• Sodium 1433.58 mg High
• Fiber 0.88 g Low Source
• Sugar 2.54 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 32.29 mg Low Source
• Iron 1.15 mg Low Source
• Potassium 38.39 mg Low Source
• Vitamin A 246.91 mcg_rae Good Source
• Vitamin C 11.76 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Garlic 🧄
• Onions 🧅