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If you love bold Caribbean flavors, this Jamaican Jerk Pork Tenderloin on the Big Green Egg deserves a spot in your cooking rotation. Jerk seasoning brings the perfect balance of heat, savory spice, and warm island flavor, and it pairs incredibly well with juicy grilled pork tenderloin.
For this cook, I used a Jamaican jerk seasoning blend to keep things simple and build big flavor fast. If you already have a favorite jerk rub, use it here. If not, this recipe is easy to adapt with a homemade blend built around allspice, thyme, garlic, onion, cayenne, cinnamon, brown sugar, and a touch of nutmeg for that signature jerk profile.
Most people immediately think of jerk chicken, but pork tenderloin is an equally great match. It cooks quickly, stays tender on the Big Green Egg, and soaks up those bold spices beautifully. Now sit back, grab a cold Red Stripe, fire up the Big Green Egg, and let’s make a pork tenderloin recipe packed with serious island flavor.
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Preparing the Pork Tenderloin
Start by cleaning up the pork tenderloin by removing any silver skin or excess surface fat. Taking a few extra minutes here makes a big difference, since silver skin does not break down during cooking and can leave the finished pork chewy.
Once trimmed, lightly coat the pork tenderloin with olive oil to help the seasoning stick evenly. For this original cook, I used a Jamaican jerk seasoning that is no longer available, but there are plenty of great alternatives today. Walkerswood Jamaican Jerk Seasoning is a widely available classic, and McCormick Grill Mates Jamaican Jerk Seasoning is an easy grocery store option.
If you want to make your own simple jerk blend, combine:
- 1 tablespoon allspice
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 to 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Season the pork tenderloin generously on all sides, pressing the rub into the meat so every bite gets that bold Caribbean flavor.
Big Green Egg Setup and Cooking
Set up your Big Green Egg for raised direct cooking and bring the temperature up to 450°F. For this cook, I used my old Ceramic Grill Store Woo Ring setup, but if you are using a modern Big Green Egg setup, the EGGspander is the easiest way to create the same raised direct configuration.
Raised direct is the perfect method for pork tenderloin because it gives you the flavor of live-fire grilling while keeping the meat a little farther from the coals. That extra distance helps the jerk seasoning caramelize and develop color without scorching the spices before the pork is cooked through.
Once the Egg is stabilized, place the seasoned pork tenderloin on the raised grid and close the lid. Cook for about 18 to 22 minutes total, turning the tenderloin every 4 to 5 minutes so all sides develop even color and the exterior cooks consistently.
Because pork tenderloin is round and cooks quickly, frequent turning works much better than flipping it just once. You are building an evenly caramelized crust all the way around instead of ending up with two dark sides and two pale ones.
Use an instant-read thermometer and pull the pork when it reaches about 140°F internally, then let carryover cooking bring it to the perfect finishing temperature while it rests.
Finishing and Serving
Once the pork tenderloin reaches 140°F internally, remove it from the Big Green Egg and let it rest for 5 to 10 minutes. During that time, carryover cooking will bring it right into the ideal finishing range while the juices settle back into the meat. When ready to serve, slice the pork tenderloin into medallions and arrange on a platter or individual plates.
For this cook, I served the jerk pork with Hasselback sweet potatoes, which are a perfect match. The natural sweetness of the potatoes balances the bold heat and warm spice of the jerk seasoning beautifully. Grilled pineapple, coconut rice, black beans, or a simple slaw would also pair really well.
For an easy mango habanero finishing sauce, combine:
- 1/2 cup mango preserves
- 1 tablespoon lime juice
- 1 teaspoon hot sauce or finely minced habanero (adjust to taste)
- 1 tablespoon water
Warm everything in a small saucepan over low heat until smooth and lightly loosened, then drizzle over the sliced pork just before serving. The sweet heat works incredibly well with the jerk-spiced pork.
Final Thoughts
If you are looking for a pork tenderloin recipe with big flavor and a break from the usual barbecue routine, this Jamaican Jerk Pork Tenderloin on the Big Green Egg is absolutely worth making. The bold jerk seasoning, live-fire char, and optional sweet heat mango sauce create a combination that feels a little different from your standard grilled pork recipes in the best possible way.
Pork tenderloin is one of the easiest proteins to cook on the Big Green Egg, and this recipe proves you do not need an all-day cook to produce something packed with flavor. Fast, flavorful, and impressive enough for guests while still easy enough for a weeknight dinner.
This is one of those recipes that reminds you how versatile the Big Green Egg can be beyond traditional barbecue.
Jamaican Jerk Pork Tenderloin FAQ
What temperature should pork tenderloin be cooked to?
For the best texture, pull pork tenderloin from the grill at about 140°F internal temperature and let it rest. Carryover cooking will bring it into the ideal finishing range of 145°F, keeping the meat juicy and tender.
Can I cook pork tenderloin over direct heat?
Yes, but raised direct cooking works especially well because it gives you grilled flavor while reducing the risk of burning the seasoning. This is particularly important with jerk rubs that contain sugar and spices that can scorch over intense direct heat.
What jerk seasoning should I use?
Any quality Jamaican jerk seasoning will work. Walkerswood is a classic option, and many grocery stores carry solid alternatives. If you prefer full control, a homemade jerk spice blend works great too.
What goes well with Jamaican jerk pork tenderloin?
Sweet potatoes, grilled pineapple, coconut rice, black beans, mango salsa, and simple slaws all pair really well. Anything with a little sweetness helps balance the bold spice.
Can I make the mango habanero sauce ahead of time?
Absolutely. The sauce can be made a day or two ahead and stored in the refrigerator. Just warm it gently before serving so it loosens back up.
How do I store leftover pork tenderloin?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the pork, or slice it cold for sandwiches, wraps, or salads.
Jamaican Jerk Pork Tenderloin on the Big Green Egg
Ingredients
Pork Tenderloin Ingredients:
- 1.5 – 2 pounds Pork tenderloin, trimmed
- 1 tbsp Olive Oil
- 3 tbsp Jerk seasoning, below
Homemade Jerk Rub:
- 1 tbsp ground allspice
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp cayenne pepper
Mango Habanero Sauce Ingredients:
- 1/2 cup mango preserves
- 1 tbsp lime juice
- 1 tbsp water
- 1 tsp habanero, finely minced
Instructions
- Trim the pork tenderloin by removing any silver skin and excess surface fat.
- Lightly coat the pork tenderloin with olive oil, then season generously with Jamaican jerk seasoning or the homemade jerk rub.
- Set up your Big Green Egg for raised direct cooking and preheat to 450°F.
- Place the pork tenderloin on the raised grid and cook for 18 to 22 minutes, turning every 4 to 5 minutes for even color.
- Cook until the internal temperature reaches about 140°F.
- Remove the pork from the Big Green Egg and let it rest for 5 to 10 minutes.
- While the pork rests, combine the mango preserves, lime juice, water, and hot sauce or habanero in a small saucepan.
- Warm the sauce over low heat, stirring until smooth and slightly loosened.
- Slice the rested pork tenderloin into medallions.
- Drizzle with mango habanero sauce and serve with Hasselback sweet potatoes, coconut rice, grilled pineapple, or slaw.
Nutrition information is automatically calculated, so should only be used as an approximation.
