Jerk-Spiced Pork Tenderloin
Prep time: 20-25 minutes
Don’t let the name fool you, this pork is nice, very nice. Jerk refers to the style of seasoning and cooking that originated in Jamaica, influenced by African cooking techniques and the Caribbean’s Indigenous Taíno population. Our version features a flavorful blend of allspice, garlic, ginger & shallot, as well as zingy lime juice, cider vinegar, and a combo of habanero chile & jalapeños for some kick.
While traditional jerk cooking involves smoking, your delish pork was grilled after bathing in the jerk brine marinade. (Note: This brine is what helps keep your pork SUPER moist, but it also turns the center of the loin a little pink, so don’t worry if you notice that coloration after it's heated through.) We’re serving it up with coconut rice & beans, pineapple-glazed carrots, fried plantains, and mango salsa to complete the sunshine-in-a-bowl vibes.
In your bag
- Grilled & jerk-marinated pork tenderloin & fried plantains
- Coconut rice & black beans; spiced pineapple glazed carrots
- Mango salsa
At home
- Casserole dish & aluminum foil
- Cutting board, knife and tongs
- Microwave-safe bowl