Jerk Spiced Pork Tenderloin (Printable Page)

Tender pork coated in vibrant jerk spices, roasted for juicy, aromatic Caribbean-inspired flavor.

# What You'll Need:

→ Pork

01 - 1 pork tenderloin, trimmed (approximately 1 to 1.25 pounds)

→ Jerk Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce, gluten-free variety
04 - 1 tablespoon brown sugar
05 - 1 tablespoon fresh lime juice
06 - 2 teaspoons ground allspice
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 0.5 teaspoon ground black pepper
12 - 0.5 teaspoon cayenne pepper
13 - 2 cloves garlic, minced
14 - 1 small Scotch bonnet or habanero pepper, seeded and finely chopped
15 - 2 green onions, finely sliced

→ To Serve

16 - Fresh lime wedges
17 - Chopped fresh cilantro, optional

# Step-by-Step Guide:

01 - Preheat the oven to 425°F. Line a baking sheet with aluminum foil or parchment paper.
02 - In a small mixing bowl, whisk together olive oil, soy sauce, brown sugar, lime juice, allspice, cinnamon, thyme, paprika, salt, black pepper, cayenne, minced garlic, Scotch bonnet pepper, and green onions until fully combined.
03 - Pat the pork tenderloin dry using paper towels. Place on the prepared baking sheet.
04 - Rub the jerk marinade evenly across all surfaces of the pork tenderloin. Allow to marinate at room temperature for 10 to 15 minutes, or refrigerate for up to 4 hours for enhanced flavor development.
05 - Roast in the preheated oven for 20 to 25 minutes until an instant-read thermometer inserted into the thickest portion registers 145°F.
06 - Remove from the oven and loosely tent with aluminum foil. Allow to rest for 5 to 10 minutes before slicing.
07 - Slice the pork crosswise and arrange on serving plates. Garnish with lime wedges and fresh cilantro as desired.

# Expert Tips:

01 -
  • Weeknight magic: It takes barely longer than ordering takeout but tastes like you spent all day cooking.
  • The heat builds beautifully: Warm, layered spices hit first, then the cayenne and Scotch bonnet sneak up on you in the best way.
  • Tenderloin stays impossibly tender: Short cooking time means juicy meat every single time, no dry chicken energy here.
  • Naturally gluten-free: One less thing to worry about when feeding mixed groups.
02 -
  • Don't skip the resting time: I learned this the hard way by cutting into a tenderloin immediately and watching all the juices run out—five minutes of patience changes everything.
  • Scotch bonnet heat is deceptive: It builds slowly, so taste the marinade before committing to the full amount; you can always add more but can't take it back.
  • Room temperature marinade matters: The pork absorbs flavors faster at room temperature, but if you're short on time, even five minutes makes a difference.
03 -
  • Thermometer accuracy changes everything: An instant-read thermometer is non-negotiable here because pork tenderloin is too lean to forgive overcooking, and 145°F is genuinely the sweet spot.
  • Make extra marinade and freeze it: I always double the spice mixture and freeze half in an ice cube tray, so jerk-spiced protein is always two days away from dinner.
  • The foil tent trick prevents a dry top: Even though the oven is off, residual heat keeps cooking the exterior while the interior stays protected and juicy.
Go Back