The sweet and spicy marinade gives the pork tenderloin amazing flavor for a 5-star grilling sensation.
2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
1 (1 1/2-pound) pork tenderloin, trimmed
How to Make It
Place first 15 ingredients in a blender or food processor, and process until smooth.
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.
Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).
This fiery barbecue was invented by runaway slaves as a means of preserving meats without refrigeration. Here, we butterfly the pork tenderloin to increase the surface area for the Scotch bonnet pepper marinade to penetrate.
I have been using this recipe as a tailgating staple for a few years now and it still gets rave reviews from both first timers to those that have had it before. Can go with 2-4 habaneros. If you get the smaller tenderloins that come together in a package there is no need to butterfly, especially if going for a 24 hour marinade, which I suggest to get all the wonderful flavors fully introduced to the protein. Lots of ingredients but well worth the effort!
This was my first attempt at making a jerk rub and I was admittedly overwhelmed by the list of ingredients. It took me a lot longer than it probably should have to prepare, I used 2 habaneros and marinated it for 24 hours. The effort paid off, however, it was moist and the rub was excellent. I will absolutely make this again when I have company I need to impress!
Great recipe! We just came back from St Lucia and wanted to try to replicate the great jerk pork we ate there - this was very close! Used a 3.5lb pork loin, doubled the marinade, and grilled longer on indirect heat. Used two peppers from the garden (1 per recipe, really), a "hot hottie", not sure where it sits on the scale compared to habenero, but it was about the perfect amount of heat for us and our guests. Marinaded 24 hours. Next time will try to finish the pork on direct heat to blacken it up a little.
I am giving it 4 stars ....just because I did not use the habenero as the guests I had can't tolerate spicy food so it was not spicy as it should have been. I will make it again with habanero. it can be prepared for everyday easy to prepare. served it with baked potatoes, coleslaw and corn salad with tomatoes, and avocado (Martha Steward)....mmm good
Delish!!! We omitted the onion (not the green onion) and since I only had apple cider vinegar on hand, we used that in place of the white vinegar. We put in 3 unseeded and 2 seeded habanero peppers and whoa! it had a kick!! We served it with rice pilaf and will definitely have it again!!