Jerk pork tenderloin

Total Time
54 min
9 min
45 min
Take a culinary trip to the Caribbean with this easy Jerk-style pork tenderloin dish. Try serving this with hot cooked brown rice and steamed fresh green beans. If you’re pressed for time, use six lean boneless pork chops, trimmed of all visible fat, or cut the tenderloin into 12 slices and, with the heel of your hand, press slices into 1/2-inch-thick medallions. Rub the spice mixture onto both sides of each medallion. Spray a large nonstick skillet with nonstick cooking spray, and sauté the medallions, in batches if necessary, over medium-high heat until cooked through, 2 to 3 minutes per side. Leftovers of this spicy Jamaican favorite are delicious reheated with a little tomato sauce and a dash of hot pepper sauce.


Uncooked onion(s)

1 medium, minced

Cayenne pepper

½ tsp

Ground allspice

1 tsp

Table salt

½ tsp

Dried thyme

½ tsp, crumbled

Ground cinnamon

½ tsp

Freshly grated nutmeg

½ tsp

Black pepper

½ tsp, freshly ground

Uncooked lean pork tenderloin

1½ pound(s), trimmed of all visible fat


  1. Preheat the oven to 350°F. Combine the onion, cayenne, allspice, salt, thyme, cinnamon, nutmeg, and pepper in a small bowl.
  2. Rub the spice mixture all over the tenderloin. Place in a shallow roasting pan and roast until an instant-read thermometer inserted in the center of the pork registers 160°F for medium, about 45 minutes. Transfer to a cutting board, cover loosely with foil, and let stand 10 minutes. Cut into 12–18 slices. Yields 2–3 slices of pork per serving.