Jerk Pork Tenderloin

Experience the vibrant and bold essence of the Caribbean with this succulent Jerk Pork Tenderloin. This dish features a lean pork tenderloin coated in an aromatic blend of jerk spices, roasted until the exterior achieves a beautiful caramelized crust while the inside stays incredibly juicy and succulent. It is the perfect centerpiece for a flavorful, island-inspired meal that brings tropical warmth to your table.

Merken

The secret to this dish lies in the traditional jerk marinade, which balances the heat of Scotch bonnet peppers with the sweetness of brown sugar and warm notes of cinnamon and nutmeg. Whether you are hosting a festive gathering or looking for a high-protein dinner, this recipe is sure to impress.

Ingredients

• Pork: 1 ½ lbs (700 g) pork tenderloin, trimmed
• Jerk Marinade: 2 tablespoons olive oil, 3 tablespoons soy sauce (use gluten-free if needed), 2 tablespoons fresh lime juice, 2 tablespoons brown sugar, 3 green onions (chopped), 2 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 1 Scotch bonnet pepper (seeded and finely chopped), 1 teaspoon ground allspice, 1 teaspoon dried thyme, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon kosher salt, ½ teaspoon black pepper

Instructions

Step 1

In a blender or food processor, combine olive oil, soy sauce, lime juice, brown sugar, green onions, garlic, ginger, Scotch bonnet pepper, allspice, thyme, cinnamon, nutmeg, salt, and black pepper. Blend until a smooth paste forms.

Step 2

Pat the pork tenderloin dry with paper towels. Place in a large resealable bag or shallow dish. Pour the jerk marinade over the pork, turning to coat evenly. Marinate in the refrigerator for at least 2 hours, preferably overnight.

Step 3

Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.

Step 4

Remove pork from marinade, letting excess drip off. Place on prepared baking sheet.

Step 5

Roast for 20–25 minutes, turning halfway, until the pork reaches an internal temperature of 145°F (63°C).

Step 6

Transfer to a cutting board, tent loosely with foil, and let rest for 5–10 minutes.

Step 7

Slice and serve with your choice of sides, such as rice and peas, grilled vegetables, or mango salsa.

Zusatztipps für die Zubereitung

To ensure perfect results, always use a meat thermometer to pull the pork at exactly 145°F (63°C). Resting the meat after roasting is a critical step to keep it succulent. Patting the pork completely dry before applying the marinade helps the spice paste adhere better for a superior crust.

Varianten und Anpassungen

You can easily adjust the spice level to your preference; substitute the Scotch bonnet pepper with one jalapeño for a milder version. For those following a strict gluten-free diet, ensure you use certified gluten-free soy sauce or tamari in the marinade paste.

Serviervorschläge

This pork tenderloin pairs beautifully with traditional Caribbean sides like rice and peas, grilled seasonal vegetables, or a bright mango salsa. For a drink pairing, consider a crisp Sauvignon Blanc or a cold lager to complement the bold jerk seasonings.

Merken

Whether you are dreaming of the tropics or simply want a high-flavor dinner, this Jerk Pork Tenderloin is a guaranteed crowd-pleaser. Enjoy the perfect balance of heat, sweetness, and spice in every tender bite.

Antworten auf Rezeptfragen

→ Wie lange sollte das Schweinefilet mariniert werden?

Ideal sind mindestens 2 Stunden, besser über Nacht, damit das Fleisch die Aromen vollständig aufnimmt.

→ Kann man die Schärfe der Marinade anpassen?

Ja, indem Sie die Scotch Bonnet durch eine mildere Chili wie Jalapeño ersetzen oder die Menge reduzieren.

→ Wie erkennt man die richtige Garstufe des Schweinefilets?

Eine Kerntemperatur von 63°C sorgt für saftiges, zartes Fleisch.

→ Welche Beilagen passen gut zu diesem Gericht?

Typisch sind Reis mit Erbsen, gegrilltes Gemüse oder fruchtige Mangosalsa.

→ Wie lässt sich das Gericht glutenfrei zubereiten?

Verwenden Sie glutenfreie Sojasauce oder Tamari in der Marinade.