Jamaican Jerk Pork

Can you believe in the almost two years of our business being opened and two years of writing a food blog, on Jamaican food, we have never featured Jerk Pork. Can you believe that? Now this is a huge crime, we should be locked up and the key thrown away without mercy because this is unforgivable. Ironically, Jerk Pork is the most popular Jerk item after Chicken and it is also one of the most popular item in our restaurants, so how we could have had such an oversight is beyond me…lol! Anyway, today we are going to give you a mouthwatering, tongue tingling Jerk Pork recipe to make up for our neglect where the Pork is concerned. Check it out below.


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
Cooking spray

Jerk Pork Directions

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.

Prepare grill.

Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).

Prepare oven.

Preheat to 350 degrees for 15 minutes, place Jerk Pork inside and and leave to bake for 1.5 hours or until well done.


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.


What do you think about this recipe, have you ever tried it before? Hail us up in the comments below.

via MyRecipes


One Love

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