A few years ago my husband and I visited Ocho Rios, Jamaica and fell in love with the food and culture there. We couldn’t stop eating! The only thing we didn’t care for were the apples, which are a bit different down there! We brought back a few seasonings and have experimented here and there, but haven’t found anything that really reminded us of what we had back in Jamaica.

Well folks, we found it! My husband actually found this recipe online and sent me an email asking me to make this. He doesn’t ask for specifics often so I went right to trying this out. As soon as I took the first bite I was brought right back to Jamaica. Granted, there I had a huge batch of fries and ketchup to go with my jerk chicken and a few tasty beverages, but nonetheless this jerk pork hit the nail on the head! I’m so glad that I marinated two tenderloins at once and froze one because now I have a tasty meal awaiting us soon. No more experimenting, this is our go to recipe from here on out. I can’t wait to try this on chicken!

Jamaican Pork Tenderloin

Ingredients

• 2-3 lbs whole pork tenderloin
• 1 cup Worcestershire sauce
• 1/3 cup honey
• 1 Tbsp Jamaican jerk seasoning
• 1 Tbsp lime juice
• 1 Tbsp oil
• 1 tsp red pepper flakes
• 2 garlic cloves pressed

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Whisk together, vigorously, all ingredients except pork loin. Marinate pork loin for 4 hours or all day turning every hour or two. Remove pork from marinade and brown on a hot BBQ grill. Reduce BBQ heat to low and place pork on heavy duty aluminum foil. Drizzle with a little marinade and wrap up tight. Place on top rack of BBQ or an area without direct heat. Keep BBQ temperature about 325 degrees. Slow cook the pork until inside temperature is 160 degrees (2 to 4 hours).

You can also cook this in the oven at 325 degrees for 2 to 4 hours. To brown the meat without using a grill, use a cast iron skillet and heat it on high on the range. Sear each side of the pork loin and then follow the directions above to wrap in aluminum foil.

While pork is cooking pour marinade into pot and bring to a boil. Summer marinade for 10 to 20 minutes, stirring occasionally. Slice pork loin into thick slices and drizzle with cooked marinade.

*Note if your tenderloin is thin, you will need to adjust cooking times. The thinner tenderloins cook for only about an 45 minutes.

Source: Moms Menu Planner