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A Fresh Take on Jerk Pork Tenderloin
Bring the bold flavors of the Caribbean to your dinner table with pan-seared, jerk pork tenderloin. Lean medallions of pork, marinated in a blend of classic jerk spices, jalapeño, garlic, citrus, soy sauce and brown sugar, are quickly seared to ensure a tender, juicy finish. Layered atop a base of creamy coconut lime rice, and complemented by pineapple slaw, roasted sweet potatoes, and a cool, garlicky lime drizzle, they make a beautifully balanced, one-dish dinner.
What sets this recipe apart is its simplicity and fast flavor development. Instead of roasting a whole tenderloin, the pork is sliced into medallions that absorb the jerk marinade flavors quickly and cook in just minutes. The other bowl components can be prepped ahead, making this dish ideal for busy weeknights or casual entertaining when you want something fresh and vibrant without much last-minute effort.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PORK TENDERLOIN: Lean, tender, and quick to cook, pork tenderloin is ideal for marinades like this one. And, when sliced into medallions, they develop rich flavor in a short amount of time. If tenderloin isn’t available, boneless pork loin chops can be substituted, just adjust the cooking time accordingly.
JERK SEASONING: A mix of allspice, cinnamon, clove, thyme, and smoked paprika captures the warm, aromatic flavor of traditional jerk without overwhelming heat, and cayenne can be added for extra spice. You can also use a store-bought jerk blend for convenience, but be advised that most list salt as the first ingredient, which could be overwhelming.
FRESH AROMATICS: Scallions, shallot, and garlic give the marinade depth and balance, while fresh jalapeño adds mild heat. If you like more spice, either keep the jalapeño seeds or swap in a Habeñero or Scotch bonnet pepper for a truly authentic Jamaican kick.
BROWN SUGAR: A touch of brown sugar balances acidity and helps the pork caramelize during searing.
SOY SAUCE AND RICE VINEGAR: Soy sauce brings rich umami flavors, while rice vinegar provides gentle acidity that brightens the marinade flavors without overpowering the spices.
GARLIC-LIME DRIZZLE: This blend of sour cream, lime juice, honey, garlic, and a splash of milk serves as a cooling contrast when drizzled over the spicy pork.
Prep Overview
How to Make Jerk Pork Tenderloin
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by blending the jerk marinade ingredients (scallions, shallot, garlic, jalapeño, spices, soy sauce, lime juice, and a touch of brown sugar) in a blender or food processor. Slice the pork into medallions, combine them with the marinade, and refrigerate for at least one hour.
Note: While the pork is marinating, you can make the extras for your bowls – suggestions below.
When you’re ready to cook, quickly sear the marinated pork medallions in a hot skillet until nicely browned. Let the meat rest and use this time to whisk together the ingredients for the garlic-lime drizzle. Serve warm with our recommended rice bowl sides.
Tips for Success
- SLICE FOR MAXIMUM FLAVOR: Cutting the tenderloin into medallions exposes more surface area, allowing the jerk marinade to penetrate quickly. Even a short marinating time will yield great results.
- DON’T MARINATE TOO LONG: One to four hours of marinating time is plenty to infuse flavor into the meat without changing its texture. We don’t recommend going much beyond that.
- SEAR, DON’T STEAM: Use a large skillet to avoid crowding so the pork browns instead of steaming. Work in batches if you need to. A quick sear over medium-high heat seals in juices and builds a tasty crust.
- DON’T OVERCOOK: Pork tenderloin cooks fast. Remove it from the pan once the internal temperature reaches about 140°F and let it rest for a few minutes before serving.
How to Serve: Building the Perfect Jerk Pork Bowl
Each element in this bowl adds a layer of texture and flavor that complements the fragrant, spicy jerk pork tenderloin. You can prepare them all or mix and match depending on your time and what you have on hand.
COCONUT LIME RICE: Cooking the rice in a blend of coconut milk and water makes it creamy and fragrant, and the lime adds a citrusy finish. Instructions are in the printable recipe below. Microwavable rice will work in a pinch too. Just add a squeeze of lime before serving.
PINEAPPLE SLAW: Made with red and green cabbage, carrots, and fresh pineapple, this light, tangy slaw is a perfect contrast to the other ingredients. Visit our Pineapple Slaw post for the recipe or, if you’re short on time, use a bag of coleslaw mix, toss it with diced pineapple (canned is okay), a little rice vinegar, and a dollop of mayo.
ROASTED SWEET POTATOES: Colorful roasted sweet potatoes add sweetness, substance, and flavor. Need a shortcut? Frozen sweet potato cubes or refrigerated pre-cut versions work just fine. Roast them in the oven or an air-fryer.
TOASTED PEANUTS: Lightly toasted peanuts add crunchy texture and a nice finishing touch to the bowls. It’s an optional addition, but highly recommended.
More Quick-Cooking Pork Recipes
Looking for more ways to use pork tenderloin medallions in your weekly meals? Try these flavorful favorites next. For something tropical and sweet, these pork medallions with chunky pineapple-rum sauce offer a quick and satisfying twist. If you’re craving warm spices, the pork medallions with chunky apple curry are a cozy option with just the right amount of heat. And for a one-pan solution, this pork and squash skillet dinner is a hearty, seasonal meal that’s easy enough for busy weeknights.
Jerk Pork Tenderloin with Garlic-Lime Drizzle
Ingredients
- 1-1/4 pounds pork tenderloin
For the Jerk Pork Marinade
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 scallions
- 1 small shallot
- 3 garlic cloves
- 1/2 jalapeño, seeded
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil, divided
For the Garlic Lime Drizzle
- 1/2 cup sour cream
- 1 garlic clove, grated
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 tablespoon milk
- Pinch of salt
For Serving
- Coconut Lime Rice, (see notes)
- 1 recipe Pineapple Slaw
- 4 cups cubed roasted sweet potatoes
- 1/4 cup toasted peanuts
Instructions
- Trim the silverskin from the pork tenderloin and slice it into 1/2-inch thick medallions.
- To make the marinade, roughly chop the scallions, shallot, garlic and jalapeño. Add them to the work bowl of a food processor (or blender), along with the dried spices, brown sugar, soy sauce, rice vinegar, lime juice, and 1 tablespoon vegetable oil.
- Blend the marinade ingredients until the solids are finely chopped and everything is well combined, then pour it into a shallow bowl and toss the pork medallions to coat. Marinate for at least one hour, up to four.
- To cook the pork, heat 1 tablespoon of vegetable oil in a skillet over medium high heat and sear the pork medallions 1 to 1-1/2 minutes per side (internal temp of 140°F). Remove the pork from the heat and allow them to rest.
- While the meat rests, make the garlic-lime drizzle by whisking the sour cream, garlic, lime juice, honey, milk, and salt together in a small bowl.
- To serve, divide coconut-lime rice between four bowls, top with Pineapple Slaw and roasted sweet potatoes. Add the jerk pork, sprinkle with toasted peanuts, and finish with the garlic-lime drizzle.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
