Easy Hearty Jamaican-Style Jerk Pork Tenderloin

Here’s a straightforward way to bring some Jamaican jerk flavor to pork tenderloin. The spice rub is quick to mix and does most of the work while the pork roasts in the oven. You get a juicy, well-seasoned main dish without fuss.

The Story Behind This Recipe

I first tried jerk pork on a vacation in Jamaica, and I loved how the spice mix had just the right balance of heat and warmth. But sometimes, getting authentic jerky spices at home feels tricky. So this recipe uses pantry staples to replicate those flavors easily.

This pork tenderloin is lean and cooks quickly. Coating it with the jerk seasoning and letting it rest a bit before roasting helps the flavors soak in well. When you slice it after it rests, the juices stay locked in, keeping the meat tender.

It’s a versatile dish. I serve it sliced alongside rice and beans or sometimes with a simple salad for a lighter meal. The spicy crust pairs nicely with cool sides like a mango salsa or creamy slaw if you want to vary it up.

Cooking at home with recipes like this lets you explore different cuisines without complicated steps. It feels good to bring a taste of somewhere else to your own table, and surprisingly fast too. Once you get the spices ready, it practically cooks itself.

Cuisine: Caribbean
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients

• 1 pork tenderloin (about 1 to 1.5 pounds)
• 2 teaspoons paprika
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 3 garlic cloves, minced
• 1 tablespoon brown sugar
• 2 tablespoons olive oil
• Juice of 1 lime

Instructions

1. Step 1. Preheat the oven to 400°F (200°C).
2. Step 2. In a small bowl, combine paprika, allspice, thyme, cayenne, cinnamon, black pepper, salt, brown sugar, and minced garlic.
3. Step 3. Rub the pork tenderloin all over with olive oil and lime juice.
4. Step 4. Coat the pork evenly with the spice mixture, pressing it into the meat.
5. Step 5. Place the pork in a baking dish or on a rimmed baking sheet lined with foil.
6. Step 6. Roast in the oven for 25 to 30 minutes, or until the internal temperature reaches 145°F (63°C).
7. Step 7. Remove from the oven and let the pork rest for about 5 to 10 minutes before slicing.
8. Step 8. Slice the pork tenderloin and serve with your choice of sides.

Tips for Success

• Letting the pork rest after roasting keeps it juicy and easier to slice.
• You can prepare the spice rub ahead of time and store it in an airtight jar for quick use.
• Adjust the cayenne pepper amount to control the heat level to your liking.
• Use a meat thermometer to avoid overcooking the pork.
• Marinate the pork for 30 minutes or overnight if you have time for deeper flavor.

Variations & Substitutions

• Swap pork tenderloin for boneless chicken thighs for a different protein option.
• Add a bit of ground ginger to the spice mix for a fresh note.
• Finish the cooked pork with a drizzle of honey or a splash of soy sauce for a sweeter or savory twist.
• Serve with a side of coconut rice or grilled vegetables to complement the spices.