Grilled Jamaican Jerk Pork Recipe


Can’t head to the islands for vacation?  You can still enjoy traditional Jamaican Jerk in your own backyard. I love spicy food and Jamaican jerk spices are the perfect complement to grilled pork tenderloin.

This grilled jerk pork tenderloin recipe is super easy to make and requires very little prep work so you’ll be eating in no time.

Grab a Red Stripe, heat up the grill and let’s make this jerk spiced pork tenderloin.


Grilled Jamaican Jerk Pork

Course: dinner, entree, lunch, Main Course
Cuisine: American, Barbecue, BBQ, healthy, Pork
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
let rest: 15 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 640 kcal
Can't head to the islands for vacation?  You can still enjoy traditional Jamaican Jerk in your own backyard. I love spicy food and Jamaican jerk spices are the perfect complement to grilled pork tenderloin.


  • 4 lbs Pork Tenderloin trimmed
  • 2 limes cut into wedges
  • mesquite wood chips

Jerk Spice Rub Ingredients

  • 1 T onion flakes
  • 1 T onion powder
  • 1 T garlic powder
  • 1 T sugar
  • 1 T olive oil extra virgin
  • 10 cloves garlic
  • 2 t ground thyme
  • 2 t dried chives
  • 2 t salt
  • 1 t ground allspice
  • 1 t black pepper
  • 1 t cayenne
  • 1/4 t ground nutmeg
  • 1/4 t ground cinnamon


Pork Tenderloin Preparation:

  1. Trim Pork tenderloin and remove silver. Pat dry. 

  2. Cut slits in tenderloin and place cloves of garlic in the slits

  3. Pierce pork gently with a fork and then rub with Jerk spice rub under the skin.

  4. Let tenderloin restrefrigerated for at least 30 minutes.

  5. Place on a grill preheated to 400° for indirect grilling.
  6. Place mesquite chips in a heatproof/flameproof container or directly on coals.

  7. Cook until internal temperature is 145 degrees F  - grilling time will vary based on the consistency of heat. Turn frequently to avoid burning.

  8. Let rest for 4 minutes then carve and serve with lime wedges.

Jerk Rub Preparation:

  1. Mix all ingredients together. Store in an airtight container in a cool, dark place. This rub will last several months, so if you want to make a large batch adjust the measurements accordingly.

Recipe Notes



Other Uses for Jerk Spices

  • Marinate with lime and jerk spices for grilled chicken
  • Grilled Turkey breast
  • Mix into ground beef and make jerk burgers.


Wine Pairing Suggestion:

A light crisp, dry white wine with lush flavors of citrus, like a dry Riesling or Albariño or a Viognier, will pair well with Caribbean cuisine.
Additionally, low tannic red wines like Pinot Noir or a Merlot would be good choices, high tannic reds like Cabernet Sauvignon, increase the intensity of spice and should be avoided with jerk spices.
Nutrition Facts
Grilled Jamaican Jerk Pork
Amount Per Serving
Calories 640 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 294mg98%
Sodium 1406mg61%
Potassium 1995mg57%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 4g4%
Protein 95g190%
Vitamin A 1905IU38%
Vitamin C 30.3mg37%
Calcium 94mg9%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.


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