Jerk Pork Tenderloin Bold Spices (Printable)

Tender pork tenderloin coated in bold jerk spices, roasted to a juicy, caramelized finish.

# What You’ll Need:

→ Pork

01 - 1.5 lbs pork tenderloin, trimmed

→ Jerk Marinade

02 - 2 tablespoons olive oil
03 - 3 tablespoons soy sauce, gluten-free
04 - 2 tablespoons fresh lime juice
05 - 2 tablespoons brown sugar
06 - 3 green onions, chopped
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 Scotch bonnet pepper, seeded and finely chopped
10 - 1 teaspoon ground allspice
11 - 1 teaspoon dried thyme
12 - 1 teaspoon ground cinnamon
13 - 0.5 teaspoon ground nutmeg
14 - 1 teaspoon kosher salt
15 - 0.5 teaspoon black pepper

# Directions:

01 - Combine olive oil, soy sauce, lime juice, brown sugar, green onions, garlic, ginger, Scotch bonnet pepper, allspice, thyme, cinnamon, nutmeg, salt, and black pepper in a blender or food processor. Blend until smooth paste forms.
02 - Pat pork tenderloin dry with paper towels. Place in large resealable bag or shallow dish. Pour jerk marinade over pork, turning to coat evenly. Marinate in refrigerator for at least 2 hours, preferably overnight.
03 - Preheat oven to 425°F. Line baking sheet with foil or parchment paper.
04 - Remove pork from marinade, letting excess drip off. Place on prepared baking sheet.
05 - Roast for 20-25 minutes, turning halfway through, until internal temperature reaches 145°F.
06 - Transfer to cutting board, tent loosely with foil, and let rest for 5-10 minutes. Slice and serve with desired sides.

# Expert Tips:

01 -
  • The marinade smells so incredible you'll want to bottle it, and it delivers restaurant-quality depth in under 40 minutes total.
  • Pork tenderloin stays tender and juicy when cooked to just 145°F, making this forgiving even if your timing isn't perfect.
  • Naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Don't skip the resting step; those few minutes make the difference between juicy slices and a dry plate, and you'll notice it immediately on your fork.
  • If you have access to a grill, finishing the roasted pork on high heat for 2 to 3 minutes per side creates a charred, caramelized exterior that elevates the whole dish without drying the inside.
03 -
  • If your pork is thicker than 1.5 inches, tent it loosely with foil for the first 15 minutes of roasting so the outside doesn't burn before the inside cooks through.
  • Save any leftover marinade from the bag in the fridge for up to 3 days and brush it on vegetables or white fish for a flavor shortcut.
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