Why You’ll Love this Jamaican Jerk Pork Recipe
If you’re looking for a way to elevate your grilling game, you’ll love this Jamaican Jerk Pork recipe. The combination of vibrant spices and the smoky flavor from grilling creates an unforgettable experience.
Each bite bursts with warmth from the Scotch bonnet chilies and the sweetness of brown sugar, making it incredibly flavorful. Plus, marinating the pork allows the spices to penetrate deeply, ensuring every piece is juicy and tender.
Whether you’re hosting a barbecue or just craving something delicious, this dish is sure to impress. Trust me, your taste buds will thank you for trying this mouthwatering recipe!
Ingredients of Jamaican Jerk Pork
Making Jamaican Jerk Pork is an adventure for your taste buds, and it all starts with gathering the right ingredients. Trust me, the spices and flavors create a symphony in your mouth that’s simply irresistible.
As you prepare to whip up this dish, be ready for a delightful explosion of heat, sweetness, and smokiness. The best part? Most of these ingredients are pretty common, so you won’t have to hunt high and low to find them.
Now, let’s plunge into what you need to get started on this culinary journey.
Ingredients for Jamaican Jerk Pork:
- 2 lbs pork tenderloin (you can use 3 to 4 tenderloins)
- 2-16 Scotch bonnet chilies, seeded (for hotter jerk, leave the seeds or placenta in)
- 2 bunches scallions, trimmed and cut into 1-inch pieces
- 1/2 medium-sized onion, cut into 1-inch pieces
- 1-inch piece fresh ginger, thinly sliced (or 1 to 2 tablespoons grated ginger)
- 3 cloves garlic, peeled
- 1 tablespoon fresh thyme (or 2 tablespoons dried thyme)
- 2 1/2 teaspoons ground allspice
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg (or dried powdered)
- 1/4 teaspoon ground cinnamon
- 1/4 cup distilled white vinegar
- 3 tablespoons soy sauce
- 3 tablespoons coarse salt (kosher or sea)
- 1 tablespoon light brown sugar
- 2 tablespoons vegetable oil (plus 1 to 2 tablespoons for basting)
Now, let’s talk about some considerations for these ingredients. First off, the Scotch bonnet chilies are the stars of the show when it comes to heat, so choose according to your spice tolerance.
If you’re like me and have a love-hate relationship with spicy food—sometimes you want a kick, and other times you just want to enjoy your meal without sweating—adjust accordingly.
Also, fresh ingredients can make a big difference in flavor, especially the ginger and thyme. If you can get your hands on fresh, do it. But if you’re in a pinch, dried will work just fine.
And don’t worry if you can’t find allspice; it’s a signature ingredient in many jerk recipes, but you can substitute with a mix of cinnamon, nutmeg, and cloves if you really need to.
Now that you have your ingredients ready, let’s move on to the fun part—making this delicious Jamaican Jerk Pork!
How to Make Jamaican Jerk Pork
Making Jamaican Jerk Pork is an experience that’s equal parts fun and rewarding. It all starts with the pork tenderloin—2 lbs of it, to be precise. Grab a paring knife and begin to poke holes about 1/4 inch deep all over the meat. This is where the magic happens; these holes will allow all that spicy goodness to seep in. Once you’ve done that, place the tenderloins in a large nonreactive baking dish and set them aside.
Now, let’s get our jerk seasoning ready. In a food processor, combine the heat from 2 to 16 Scotch bonnet chilies (yes, that’s a wide range, but you can adjust it to your spice tolerance), along with 2 bunches of scallions (both the white and green parts), 1/2 medium-sized onion, and a 1-inch piece of fresh ginger.
Add in 3 cloves of garlic, 1 tablespoon of fresh thyme (or 2 tablespoons of dried thyme if that’s what you have), 2 1/2 teaspoons of ground allspice, 1/2 teaspoon each of freshly ground black pepper and grated nutmeg, and a 1/4 teaspoon of ground cinnamon. Pour in 1/4 cup of distilled white vinegar, 3 tablespoons of soy sauce, and 3 tablespoons of coarse salt. For a touch of sweetness, toss in 1 tablespoon of light brown sugar.
Finally, add 2 tablespoons of vegetable oil to help everything blend smoothly. Process until you have a nice, smooth puree. Spread this fiery mix all over the pork, stuffing it into those holes, and let it marinate in the fridge for at least 4 hours—ideally, overnight. Trust me, the longer it sits, the better it tastes.
When it’s time to cook, fire up your grill! If you’re using a gas grill, preheat it to high with some wood chips in a smoker box for that smoky flavor. For charcoal lovers, just get that charcoal glowing at medium heat.
Brush the grill grate with oil to prevent sticking, and arrange the tenderloins on the hot grate. Grill them for about 8–10 minutes per side, turning occasionally and basting with a bit of extra marinade, until they’re beautifully browned and cooked through. The goal is to reach an internal temperature of 130°F to 135°F, at which point you can remove them from the grill; they’ll continue to cook a bit while resting.
Let the pork rest for about 5 minutes under tinfoil before slicing it thinly into delicious pieces. Serve it up with your favorite sides or save it for sandwiches the next day. Either way, you’re in for a treat.
Jamaican Jerk Pork Substitutions & Variations
After you’ve mastered the basic recipe for Jamaican jerk pork, you might want to get creative with substitutions and variations to suit your taste or dietary needs.
For a leaner option, try chicken or turkey instead of pork. If you’re avoiding soy, coconut aminos work great as a substitute.
I’ve also experimented with adding pineapple or mango for a fruity twist. For spice levels, you can use jalapeños instead of scotch bonnets if you prefer milder heat.
Fresh herbs like cilantro or basil can add a unique flavor. Don’t hesitate to mix and match ingredients to make it your own!
What to Serve with Jamaican Jerk Pork
What should you serve with Jamaican jerk pork to complement its bold flavors? I love pairing it with coconut rice or rice and peas, as the creaminess balances the spice.
A fresh mango salsa adds a zesty touch, while grilled vegetables like bell peppers and zucchini provide a nice crunch.
You can’t go wrong with a simple green salad, drizzled with a light vinaigrette.
For something heartier, consider plantains—fried or baked, they’re a sweet contrast to the heat.
Finally, a cold beer or tropical drink can enhance the overall experience, making your meal even more enjoyable.
Additional Tips & Notes
While preparing Jamaican jerk pork, it’s important to remember a few key tips to enhance your dish.
First, don’t rush the marinating process; letting the pork sit overnight really intensifies the flavors. If you’re sensitive to heat, adjust the number of scotch bonnet chilies to suit your taste.
Using a meat thermometer guarantees you get that perfect internal temperature, preventing overcooking. I also like to baste with extra marinade while grilling for added flavor.
Finally, let the pork rest before slicing; it keeps the juices intact and results in tender, juicy bites. Enjoy your delicious creation!