Jamaican Jerk Pork Tenderloin on the Big Green Egg
Jamaican jerk pork tenderloin on the Big Green Egg with bold Caribbean flavor, juicy pork, and an easy grilled technique perfect for weeknight dinners.
Servings: 4
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.