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Jamaican Jerk Pork Tenderloin

Barbecue.Master's picture
  Chopped fresh cilantro 2 Tablespoon
  Finely minced fresh ginger 1 Tablespoon
  Dark rum 1⁄4 Cup (4 tbs)
  Fresh lime juice 2 Tablespoon
  Olive oil 2 Tablespoon
  Light brown sugar 2 Tablespoon
  Soy sauce 2 Tablespoon
  Nutmeg 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pork tenderloins 2 Pound (2 Pieces)

Combine all ingredients except the pork in a flat baking dish.
Reserve 1/3 of the marinade and set in the warming tray in the lower position.
Trim all fat and silver skin from the pork tenderloins, place in the marinade and turn to coat well.
Cover and marinate for 15 to 30 minutes at room temperature.
Rotate the pork, one on each spit rod, 30 minutes, basting with the marinating juices often during the last 10 minutes, or until the internal temperature reaches 150 to 155 degrees on the instant thermometer.
Slice the pork on the diagonal and place on a serving platter.
Spoon reserved marinade over the pork slices and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Pork Tenderloin

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1606 Calories from Fat 567

% Daily Value*

Total Fat 64 g97.8%

Saturated Fat 15.6 g78.1%

Trans Fat 0.3 g

Cholesterol 589.7 mg196.6%

Sodium 2666 mg111.1%

Total Carbohydrates 42 g14.2%

Dietary Fiber 3.3 g13.2%

Sugars 32.6 g

Protein 191 g381.3%

Vitamin A 51.6% Vitamin C 40.4%

Calcium 11.3% Iron 58.7%

*Based on a 2000 Calorie diet


Jamaican Jerk Pork Tenderloin Recipe