Jerk Spiced Pork Tenderloin (Printable)

Juicy pork tenderloin coated in bold jerk spices, roasted to highlight vibrant Caribbean flavors.

# What You Need:

→ Pork

01 - 1 pork tenderloin, trimmed (1 to 1.25 lbs)

→ Jerk Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce
04 - 1 tablespoon brown sugar
05 - 1 tablespoon fresh lime juice
06 - 2 teaspoons ground allspice
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 0.5 teaspoon ground black pepper
12 - 0.5 teaspoon cayenne pepper
13 - 2 cloves garlic, minced
14 - 1 small Scotch bonnet or habanero pepper, seeded and finely chopped
15 - 2 green onions, finely sliced

→ To Serve

16 - Fresh lime wedges
17 - Chopped fresh cilantro, optional

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.
02 - In a small bowl, whisk together olive oil, soy sauce, brown sugar, lime juice, allspice, cinnamon, thyme, paprika, salt, black pepper, cayenne, garlic, Scotch bonnet, and green onions until well blended.
03 - Pat the pork tenderloin dry with paper towels and place on the prepared baking sheet.
04 - Rub the jerk marinade all over the pork, coating evenly. Let marinate at room temperature for 10 to 15 minutes.
05 - Roast for 20 to 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145°F.
06 - Remove from the oven and tent loosely with foil. Let rest for 5 to 10 minutes.
07 - Slice the pork crosswise and serve with lime wedges and chopped cilantro if desired.

# Expert Advice:

01 -
  • The pork stays impossibly tender while the spice crust delivers serious flavor without requiring you to master any complicated technique.
  • You'll have dinner on the table in 40 minutes, which means weeknight celebrations are actually possible.
  • It tastes like you spent hours in the kitchen, but really you just mixed a few things and let the oven do the heavy lifting.
02 -
  • If you don't use gloves when handling the Scotch bonnet, your hands will burn for hours and you'll touch your face without thinking—trust me, this voice speaks from experience.
  • The pork must come to room temperature before roasting, otherwise the outside will char before the inside reaches the right temperature.
  • That 5 to 10 minute rest is not optional—it's the difference between juicy slices and dry, disappointing ones.
03 -
  • If your oven runs hot, check the pork at 20 minutes—better to pull it early than to hunt for that elusive 145°F with a slightly overdone exterior.
  • Buy whole Scotch bonnets when possible instead of pre-minced versions, which have lost their fruity, vibrant edge.
  • Room temperature marinade means the spices activate more quickly and create a better crust than cold marinade would.
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