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jerk marinade
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5 from 1 vote

Jamaican Jerk Pork Loin

Escape to the Caribbean with this delicious jerk marinade for pork tenderloin or chicken. Seasonings and hot Scotch Bonnet pepper give this marinade heat.
Course Main Courses
Cuisine caribbean
Prep Time 1 hour
Cook Time 1 hour
Resting Time 15 minutes
Total Time 2 hours
Servings 6 people
Author Lisa B.


  • 3/4 tsp. allspice
  • 1 tbsp. and 3/4 tsp. salt
  • 2-1/2 tsp. garlic powder
  • 1-3/4 tsp. white sugar
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground cloves
  • 1/8 tsp. dried thyme
  • 1 tsp. ground black pepper
  • 1-3/4 tsp. cayenne pepper
  • 1/2 tsp. ground cinnamon
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 3/4 cup white vinegar
  • 1/4 cup lime juice
  • 3 green onions chopped
  • 1 Scotch Bonnet pepper seeded and chopped
  • 2 pork tenderloins


  • In a medium bowl, combine first ten ingredients.
  • In a separate bowl, combine oil, soy sauce, vinegar, juice, green onions and the pepper.
  • Add wet ingredients to dry ingredients and whisk until dry ingredients are well incorporated. Reserve 3/4 cup of marinade.
  • Pour remaining marinade into a large resealable plastic bag. Add pork to bag. Marinate pork for a minimum of one hour.
  • Remove pork from bag and discard marinade. Grill over medium hot coals for approximately 45 minutes to 1 hour, turning halfway through cooking time, until juices run clear.
  • Baste pork with reserved marinade.
  • Alternatively, roast the pork tenderloin in a 400 degree oven for 15-20 minutes, turning halfway through cooking time, until a meat thermometer registers 140-145 degrees.