Community Recipe
from [mandofan]
Jerk Pork Tenderloin

Jerk Pork Tenderloin

Also can be used for chicken. Coffee beans soften the heat of the chile and bring out the other flavors in this paste-like marinade. You can also use the paste on chicken, as they do at Maroons, where this dish is served. Begin marinating the meat the day before.

  • Yield: 6 servings


  • 1 tablespoon(s) espresso coffee beans
  • 1 1/4 teaspoon(s) whole allspice
  • 3/4 teaspoon(s) mustard seeds
  • 3/4 teaspoon(s) ground cinnamon
  • 3/4 teaspoon(s) ground nutmeg
  • 1 bunch green onions chopped
  • 1 cup(s) fresh parsley chopped
  • 1/4 cup(s) fresh lime juice
  • 1/4 cup(s) fresh lemon juice
  • 3 garlic cloves
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) fresh oregano chopped
  • 2 teaspoon(s) fresh thyme chopped
  • 1 teaspoon(s) grated lemon peel
  • 1 teaspoon(s) habanero chile chopped and seeded
  • 2.5 pound(s) pork tenderloin


Stir first 5 ingredients in small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in spice grinder; transfer to processor. Add all remaining ingredients except pork; blend until wet paste forms. Place pork in large glass baking dish and coat with paste. Cover; chill overnight.

Preheat oven to 400°F.

Transfer pork coated with paste mixture to rimmed baking sheet. Roast pork until thermometer inserted into center registers 150°F for medium, about 35 minutes. Slice pork and serve.

Can also be grilled.

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Jerk Pork Tenderloin recipe