No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Jamaican Jerked Pork Tenderloins


  • 2 pork tenderloins (about one and one-half pounds)
  • One-half cup chopped onions
  • 2 garlic cloves, slivered
  • One-half small Scotch bonnet or jalapeno pepper
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated lemon rind
  • 2 tablespoons orange juice
  • 1 piece fresh ginger
  • One-half teaspoon dried thyme
  • One-fourth teaspoon ground cinnamon
  • One-fourth teaspoon ground allspice
  • One-fourth teaspoon grated nutmeg
  • One-fourth teaspoon curry powder
  • One-fourth teaspoon salt
  • One-fourth teaspoon pepper


  • Trim the pork tenderloins and place in shallow glass dish. Set aside. In food processor, puree the onions, garlic, hot pepper, soy sauce, oil, orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice, nutmeg, curry powder, salt and pepper.
  • Pour the mixture over the pork tenderloins, turning to coat all sides. Cover with plastic film and refrigerate for at least 2 hours or up to 8, turning the meat occasionally.
  • Reserving the marinade, transfer the pork to a foil-lined rimmed baking sheet. Broil, basting once with marinade, for about 20 minutes or until the meat is browned but still has hint of pink inside. Tent with foil; let stand for 10 minutes before carving to serve. This can also be done over a low to medium heat grill for about 20 minutes. Check to make sure internal temperature is at least 165 degrees Fahrenheit.