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Jerk Pork

Makes: 8  servings Prep 10 mins Grill 30 mins


  • 1 tablespoon  ground allspice
  • 2 teaspoons  ground nutmeg
  • 2 teaspoons  ground cinnamon
  • 2 teaspoons  sugar
  • 1 1/2 teaspoons  salt
  • 1/2 teaspoon  habanero chile powder* or ground red pepper
  • 2 2 pound packages pork tenderloins (4 tenderloins)
  • 1 tablespoon  olive oil
  • Assorted bottled sauces such as red or yellow sweet pepper sauce or cranberry BBQ sauce
  • Fresh rosemary and lime, for garnish


1. For dry rub, combine allspice, nutmeg, cinnamon, sugar, salt and habanero powder in a cup. Brush tenderloins with oil; sprinkle evenly with dry rub. If desired, cover and refrigerate overnight.

2. Heat grill.

3. Add tenderloins and grill 15 to 20 minutes, turning once. Brush each tenderloin with 3/4 cup desired sauce and grill 5 to 10 minutes more, until an instant-read meat thermometer inserted into thickest section of each tenderloin registers 160 degrees F.

4. Meanwhile, heat 1/2 cup of each sauce just until warm. Transfer tenderloins to cutting board; slice and arrange on a platter. Serve with sauces. Garnish with rosemary and lime, if desired. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)330,
  • Fat, total(g)15,
  • chol.(mg)143,
  • sat. fat(g)5,
  • carb.(g)2,
  • pro.(g)46,
  • sodium(mg)536,
  • Percent Daily Values are based on a 2,000 calorie diet