Recipes

JAMAICAN JERK PORK TENDERLOIN
  • Ingredients
  • 1 tablespoon paprika
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 6 green onions, white part only
  • 6 jalapeno chilies, halved, with or without seeds
  • 3 tablespoons red wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 pork tenderloins (about 1-3/4 pounds total)
Directions
  1. In a food processor combine the paprika, nutmeg, cinnamon, green onions, chilies, vinegar, soy sauce, oil, salt and pepper and puree
  2. Pour into a jar and refrigerate overnight to develop flavors. Trim pork of all fat and silverskin
  3. Spread rub all over the pork, cover and refrigerate for 3 hours
  4. Rotate one tenderloin on each spit rod for 30 minutes or until pork reaches an internal temperature of 155 to 160 degrees on the instant thermometer.


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