Luke got a grill for his birthday. It’s a shiny Weber grill and I think if I had met it before I met Luke I might have married it. We have been grilling like we’re members of the Church of Bobby Flay. Which pretty much means constantly.
All this grilling has introduced me to my newest love and competitor for my undying affection, grilled Jamaican Jerk Pork Tenderloin. I wonder if the grill is jealous of my love for this moist and tender pork with sweet spiciness of Jamaican seasonings? I wonder if Luke is jealous of my love for both the grill and the tenderloin?
Jamaican Jerk Pork Tenderloin Ingredients
1-1/4 to 1-1/2 lb pork tenderloin
jerk seasoning (see recipe below)
Jerk Seasoning Ingredients
1 teaspoon thyme
1 teaspoon brown sugar
1 teaspoon onion powder
1/2 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
Heat Grill to medium high heat.
Mix jerk seasoning ingredients together in a small dish.
Cut excess fat and skin from pork tenderloin. Rub jerk seasoning over tenderloin, making sure to evenly coat the whole surface.
Turn grill heat down to medium. Brush grill with vegetable oil. Place tenderloin on grill. Every 1-1/2 to 2 minutes turn tenderloin a quarter turn using tongs. Continue consistently turning tenderloin to ensure it cooks evenly on each side. Tenderloin is done when using an instant read thermometer it reaches an internal temperature of 150 degrees Fahrenheit.
Remove Tenderloin from grill and let sit for 5 minutes before cutting into 1/2 inch slices. Serve warm.