Chef John's Grilled Jerk Pork Tenderloin Recipe

Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.

Combine onion thyme vinegar garlic habanero peppers ginger soy sauce vegetable oil brown sugar allspice black pepper cayenne pepper nutmeg and cinnamon in a blender. Puree until smooth stopping to scrape down sides.

Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces coat with the marinade squeeze out excess air and seal the bag. Marinate in the refrigerator for 4 to 6 hours.

Preheat an outdoor grill for high heat and lightly oil the grate.

Grill pork moving if necessary to avoid overcooking the thin parts of the meat until dark grill marks appear and they lift easily from the grill 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).