Enjoy a taste of the Caribbean with Caribbean Jerk Pork. It’s a healthy dinner that give give some zip to your dinner.
Caribbean Jerk Pork tenderloin, Oh man was this good! When we got back from a cruise last month, I was absolutely obsessed with Jerk chicken. One of my favorite dishes had been a juicy and flavorful piece of jerk chicken. The spice rub was amazing with a little heat but absolutely full knock your socks off flavor. I had thought about trying to recreate that jerk chicken but since I was having a craving for pork, I decided to go that route. I am so happy I did.
This is by no means a traditional jerk recipe. It is missing the chiles! You really can’t have a true jerk without the scotch bonnets or can you? I feel like this one has all the flavor and heart of a true jerk recipe. It’s just a little more family friendly. You don’t have to worry about blowing out any of your little one’s taste buds. It does have a little heat to it but nothing insane.
By the way, my wonderful husband took the pictures for this recipe. It was so nice of him to help me out. He is the true photographer of the family. I have been on a very steep learning curve since starting this blog. I think he did an incredible job with these. He really captured the essence of the recipe. It makes me want to run to the kitchen and make it again. Stay tuned for the rice recipe I made with the Caribbean Jerk Pork. It’s coming up next.
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- 1 lb pork tenderloin, trimmed of silver skin
- 2 tsp. kosher salt
- 1/2 tsp. allspice
- 1/2 tsp. ancho chili powder
- 1/2 tsp. chili powder
- 1/4 tsp. cayenne
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tbsp. brown sugar
- 1/8 tsp. fresh grated nutmeg
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1 tsp. vegetable oil
- 2 tsp. fresh lime juice
- 1 tbsp. low-sodium soy sauce
- In a small bowl, mix together all the spices. (salt through ginger)
- Stir in oil, lime juice and soy sauce.
- Dry the pork tenderloin with paper towels. Place in a zip lock bag.
- Pour spices into the bag and rubs all over the pork. Refrigerate for about 1 hour.
- Heat grill to 500° then turn down burners to 400°.
- Cook the pork for about 12 to 15 minutes turning to brown on all sides. Cook until the pork has an internal temperature of 140°.
- Let rest for 5 to 10 minutes then slice.
But wait, there’s more. Check out these deliciously, healthy pork recipes: