Grilled Jerk Pork Loin
A mouthwatering, crowd-pleasing twist on pork, this Grilled Jerk Pork Loin is guaranteed to have everyone coming back for more! With a blazing blend of fiery flavor, the habanero peppers initiate the heat, and the intricate combination of herbs and spices keep the fire roaring. Pair with the similarly seasoned Jerk-Inspired Collard Greens or Stir-Fried Gingered Asparagus recipes, both found in Chapter 5.
Serves 8–10
2 habanero peppers, seeded
11⁄2 cups chopped green onion
1 small yellow onion, chopped
1 piece fresh ginger, peeled and thinly sliced
3 cloves garlic, peeled
1⁄4 cup apple cider
1⁄4 cup lime juice
3 tablespoons coconut aminos
3 tablespoons olive oil
2 tablespoons raw organic honey
1 tablespoon dried thyme
1 tablespoon ground allspice
1 tablespoon sea salt
11⁄2 teaspoons black pepper
11⁄2 teaspoons mustard seed
11⁄2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1⁄2 teaspoon cayenne pepper
3 pounds butterflied pork tenderloin, pounded
- In a blender or food processor, blend the peppers, onions, ginger, and garlic until fine, then add the cider, lime juice, coconut aminos, olive oil, and honey and mix well. Finish with the remaining herbs and spices and blend until smooth.
- Coat the pork tenderloin with the above mixture in a casserole dish, and massage marinade into the meat until evenly coated. Cover and refrigerate 10–12 hours.
- Preheat a lightly oiled grill on medium-high heat and grill pork over the hot coals, turning periodically to produce even browning on all sides. Cook until the internal temperature reaches 145°F, then remove from heat and slice into thin pieces to serve.
