Jamaican Jerk Pork Tenderloin

This was amazing. Just like my husband and I had on our honeymoon in Jamaica a few years ago. I marinated it over night. Also couldn't find scotch bonnet so I used habenero. They worked great. I would have preferred hotter but my husband wouldn't so we'll stick with 2! Really the most authentic jerk recipe I've ever tasted.

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

This was okay. Easy to make and tasted good, but not fabulous. I used 2 habanero peppers and had to scrape off the meat for my kids. It was fine for the adults.

This pork was outstanding. I didnt make any changes to the recipe, served it with coconut rice & mnango salsa. Yum.

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!!

This turned out so delicious that I keep drooling when I think about it!

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.

Yum; so much flavor. This was delicious!

Marinated for 20 hours. Great flavor. Will definitely make again.

Very flavorful!