Jerk Pork Tenderloins

Well had some time today (finally) to do a blog post.

I have been BBQ-ing but just haven’t been able to find the time to blog (although I did tweet photo’s on previous occassions). Yeah I know need to MAKE time to do these blogs.

Anyway here goes, decided to try some jerk pork tenderloins. Went to my local favourite butcher and got 2 medium seized pork tenderloins.  Also got some corn (always easy) and some chestnuts (just to try them out).

I used the following marinate to create the jerk tenderloins:

  • 1 small onion
  • 1-3 Scotch Bonnet or Habanero chillies
  • 1 tsp ground allspice
  • 1 TBS chopped fresh thyme
  • 2 tsp ground cinnamon
  • 1 tsp grated nutmeg
  • 1 tsp brown sugar
  • 1 ½ tsp of salt
  • 1 tsp freshly ground black pepper
  • 1/4 cup cider vinega
  • 1 TBS vegetable or ground nut oil (not olive oil)

Place all ingredients into the small bowl of a food processor or blender and process until coarsely chopped. Alternatively, grind together in a mortar and pestle. Smother onto chicken or pork and allow to marinate for a few hours or overnight in the refrigerator.


I cheated and didn’t marinate overnight but only for 5-6 hours in the fridge. I fired the Komodo Kamado up around 17:30 and reached my target temps (350F / 180C) at 18:00; gotta love a new bag of charcoal (it makes difference)!


It only took about 20 minutes for everything to get ready. It looked like this on the BBQ: 

Jerk Pork Loin

As you can see I made cuts in the chestnuts (using a stanley knife) and there was plenty of room.
I rotated the corn every 5 minutes, the chestnuts twice and the tenderloins once.

Talk about an easy cook, this is what the pork looked like after 20 minutes on the BBQ and 5 minutes of rest under foil:

Jerk Pork Loin

The chestnuts were great (always have some salt to sprinkle over them) and peeled nicely; well most of the peeled of nicely. The jerk was nice and spicy just the way we like it!

I was happy with the cook and it was dead easy to do.. definitely one I will make again…

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