Orange juice and white vinegar lend a tangy note and blazing hot Scotch Bonnet chiles turn up the heat. While the pork must marinate for a minimum of five hours, we recommend leaving it to soak up the flavor overnight.

Prep time: 5 min

Cook time: 60 min

Total time: 65 min

Jerk Pork Tenderloin
Copyright Recipe © 2015 Woodland Foods


Makes about 10 servings


  1. Combine onion, scallions, chile, orange juice, vinegar, soy sauce, vegetable oil, garlic, thyme and ginger in medium bowl. Combine all dry spices in small bowl, and mix thoroughly. Add to bowl with wet ingredients, and mix well.

  2. Place pork tenderloin in baking dish, and use paring knife to make 1-inch-deep cuts into meat. Using gloved hands, massage half of marinade into pork. Cover, and refrigerate at least 5 hours and up to overnight.

  3. Prepare grill, and allow to come to medium-low temperature (about 300°F). If you can hold your hand 8 to 10 inches over grill for 6 to 7 seconds, temperature is about right. Move coals to one side of grill, and replace grate. Place pork on grate on opposite side of coals, so pork cooks with indirect heat.

  4. Grill pork, basting every 10 minutes or so with remaining marinade and turning after basting to ensure even cooking, until thermometer reads internal temperature of 150°F, about 35 to 40 minutes. Pork will develop deep brown crust.

  5. Allow to rest for 10 minutes before slicing and serving.