Grilled Jerk Pork Tenderloin

Recipe View 5 mins Prepare the Jerk Marinade: In a blender or food processor, combine the habanero peppers, onion, green onions, ginger, and garlic. Blend until a very fine paste forms. Add the apple cider, white vinegar, soy sauce, olive oil, and brown sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until completely smooth. (5 minutes)

Recipe View 5 mins Marinate the Pork: Place the butterflied and pounded pork tenderloin in a shallow dish. Generously spread the jerk marinade all over the pork, ensuring every surface is coated. Cover the dish tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to fully penetrate the meat. (5 minutes)

Recipe View 10 mins Prepare the Grill: Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). If using wood chips for added smoky flavor, add the soaked wood chips to the coals or smoker box just before grilling. (10 minutes)

Recipe View 15 mins Grill the Pork: Lightly oil the grill grates to prevent sticking. Place the marinated pork tenderloin on the preheated grill. Grill, turning occasionally, for approximately 6-7 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium doneness. Use a meat thermometer to ensure accuracy. (15 minutes)

Recipe View 5 mins Rest and Serve: Once the pork is cooked to your liking, remove it from the grill and place it on a cutting board. Tent loosely with foil and let it rest for 5 minutes before slicing thinly against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Serve immediately with grilled pineapple or your favorite sides. (5 minutes)