Emeril's Jamaican Jerk Pork Tenderloins

Spice up your dinner table with Emeril's Jamaican Jerk Pork Tenderloins, a flavorful homage to Caribbean cuisine! This recipe features succulent pork tenderloins coated in a vibrant homemade jerk marinade, bursting with aromatic spices like allspice, cinnamon, and nutmeg, alongside the zest of fresh lime juice and the fiery kick of habanero peppers. Marinated to perfection and grilled to juicy, tender perfection, this dish balances smoky heat with a touch of sweetness from brown sugar. Perfect for a tropical-inspired feast, these tenderloins pair beautifully with coconut rice, grilled veggies, or a crisp salad for a complete and unforgettable meal. Whether hosting a summer barbecue or craving bold, island flavors, this Jamaican jerk pork recipe will transport your taste buds straight to the tropics.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces (approximately 1.5 lbs total) Pork tenderloins
• 1 cup Onion, chopped
• 4 pieces Scallions, chopped
• 3 pieces Garlic cloves, minced
• 1 tablespoon Fresh thyme leaves
• 2 teaspoons Ground allspice
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground nutmeg
• 1 teaspoon Crushed red pepper flakes
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons Brown sugar
• 2 teaspoons Salt
• 1 teaspoon Black pepper, freshly ground
• 3 tablespoons Fresh lime juice
• 3 tablespoons Vegetable oil
• 2 pieces (optional, adjust for heat preference) Habanero or Scotch bonnet peppers, finely chopped

Directions

Step 1

Trim the pork tenderloins of any excess fat and silver skin. Pat them dry with paper towels.

Step 2

In a food processor, combine the chopped onion, scallions, garlic, thyme, ground allspice, cinnamon, nutmeg, crushed red pepper flakes, cayenne pepper, brown sugar, salt, black pepper, lime juice, vegetable oil, and habanero peppers. Blend until a smooth marinade forms.

Step 3

Place the pork tenderloins in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag (or cover the dish) and let it marinate in the refrigerator for at least 4 hours or overnight for the best flavor.

Step 4

Preheat your grill to medium-high heat (about 375–400°F). Lightly oil the grill grates to prevent sticking.

Step 5

Remove the pork tenderloins from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.

Step 6

Place the pork tenderloins on the grill. Cook for about 12–15 minutes, turning occasionally, until the internal temperature reaches 145°F. Use a meat thermometer for accurate results.

Step 7

Remove the tenderloins from the grill and let them rest for 5 minutes before slicing. This allows the juices to redistribute and ensures tender meat.

Step 8

Slice the pork tenderloins into medallions and serve immediately with your favorite sides, such as coconut rice, grilled vegetables, or a fresh salad.

Nutrition Facts

Serving size	(1742.3g)

Amount per serving	% Daily Value*
Calories	2518.4

Total Fat 89.1g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 25.2g
Cholesterol 993.4mg	0%
Sodium 5551.5mg	0%
Total Carbohydrate 56.0g	0%
Dietary Fiber 10.3g	0%
Total Sugars 29.1g
Protein 358.9g	0%

Vitamin D 95.3IU	0%
Calcium 297.2mg	0%
Iron 15.6mg	0%
Potassium 6555.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 58.3%

Carbs: 9.1%