There’s nothing like the smoky, spicy aroma of jerk pork sizzling on the grill. It instantly transports me to Jamaica—to memories of roadside vendors cooking over drum pan grills, wrapping fresh pork in waxy paper, and handing it over like gold. That’s the kind of food that raised me. But tonight, I’m recreating that feeling in my backyard with a twist: this Grilled Jerk Pork Tenderloin, juicy and flavorful, cooked low and slow on my Pit Boss Austin XL digital pellet grill.
Normally, I make this in the oven, layered over onions and roasted until caramelized. It’s my go-to for winter days and rainy afternoons. But when the sun’s out? The grill comes out, too. And let me tell you — this recipe works beautifully on any grill setup. Whether you’ve got a digital pellet grill, charcoal, gas, or just an oven, I’ve got instructions for all of it right here.
What Makes This Jerk Pork So Good
This isn’t just pork tossed on a grill. It’s marinated with true Jamaican jerk seasoning, either dry or wet (I personally love Walkerswood Mild Jerk Seasoning or EasiSpice Dry Jerk). I use a generous amount, coat every inch of the meat, and let it sit at room temp while I prep the sides — usually rice and peas or fried plantains.
Because I’m using pork tenderloin, which is lean but flavorful, it cooks quickly while staying juicy. A meat thermometer is a must — I use my digital pocket thermometer while grilling and my oven-safe version when I roast it inside.
Ingredients for Jerk Pork Tenderloin
- About 4.5–5 lbs pork tenderloin (two pieces from a family pack)
- 1/2 to 3/4 cup jerk seasoning (wet paste or dry rub)
- A drizzle of vegetable oil (for grill or searing)
- Optional: sliced onion (for oven method)
How to Grill Jerk Pork (3 Easy Ways)
Pellet Grill (like my Pit Boss Austin XL Onyx Edition)
I preheat the grill to 400°F and coat the pork with jerk seasoning while it warms. Then, I place the tenderloins directly on the grates, close the lid, and let the smoke work its magic. I flip the pork after 15 minutes and let it finish cooking for another 10–20 minutes until my digital meat thermometer reads 145°F. After resting for 10 minutes, it slices like butter.
Traditional Gas or Charcoal Grill
Start over medium-high heat to sear the pork on both sides, about 5–6 minutes per side. Then move to indirect heat, cover, and finish cooking until the internal temp reaches 145°F. Rest before slicing.
Oven Method (my winter go-to)
Preheat your oven to 400°F. Line a baking dish with thick-sliced onions and lay the marinated pork on top. Cover loosely with foil and roast for about 30–35 minutes, removing foil for the last 5 minutes. Use your oven-safe meat thermometer to check temp. Rest before slicing, and serve with those caramelized onions spooned over the top.
Flavor Tips & Substitutions
- No pork tenderloin? Pork loin will work but needs longer to cook. Always monitor with a thermometer.
- Low on jerk seasoning? Mix your own with garlic powder, onion powder, thyme, allspice, black pepper, cayenne, and a touch of brown sugar. It’s not the same, but it’ll do in a pinch.
- Want more sauce? I’ve got a jerk gravy recipe coming soon that takes this pork to the next level — made with pineapple juice, brown sugar, and bacon drippings if you’re feeling extra.
Serving Ideas
This pork deserves a plate full of flavor. My go-to pairings:
- Camille’s Jamaican Rice and Peas (made in the pot, not the rice cooker!)
- Fried Plantains
- Jazzed-Up Jiffy Cornbread Muffins – slightly sweet and buttery, perfect balance to the heat
Storage & Leftovers
Slice any leftovers and store in an airtight container for up to 4 days. Reheat gently in foil in a 300°F oven or in a skillet with a splash of water. Bonus tip: leftovers are amazing in tacos, sandwiches, or even breakfast hash with eggs.
Tools I Use in My Kitchen
(this post contains affiliate links)
- Walkerswood Mild Jerk Seasoning
- EasiSpice Dry Jerk Seasoning
- ASETY Chef Knife
- Digital Pocket Meat Thermometer
- Oven-Safe Meat Thermometer
- Disposable Food Prep Gloves
- Pit Boss Austin XL Pellet Grill (Onyx Edition)
Final Thoughts – Wheres the Gravy?
It never fails that all of the beautiful dripping and flavor are lost to the grill If you need a gravy to go with your grilled pork or chicken try my Jamaican Jerk Gravy Recipe. This grilled jerk pork tenderloin brings the spirit of Jamaica straight to your plate. Whether you’re using a high-tech pellet grill or an old-school oven, the flavor is what matters — bold, juicy, and unapologetically spicy. It’s one of those recipes that turns a Tuesday into a feast and reminds me why I started Camille’s Comforting Cuisine in the first place: to bring comfort, culture, and real-life cooking together on one plate.
Ready to try it yourself?
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Love Jamaican Food Recipes? Check out my Ultimate Guide to Easy Jamaican Food Recipes
Jamaican Jerk Pork Tenderloin
6
servings5
minutes30
minutes35
minutesJuicy, spicy, and full of smoky Caribbean flavor — perfect for warm weather grilling or cozy oven roasting.
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Ingredients
2 pork tenderloins (about 4.5–5 lbs total)
1/2 – 3/4 cup wet jerk marinade (homemade or store-bought, like Walkerswood or Grace)
1 tbsp vegetable oil (optional, for coating if grilling)
Optional: sliced onions (if cooking in the oven)
Directions
- Instructions (Pellet Grill or Digital Grill)
- Preheat your pellet grill to 400°F.
- Rub the pork tenderloins generously with jerk marinade until fully coated. Let sit at room temp for 30–40 minutes.
- Place directly on the grill grates (or use a grill tray). Grill for 25–35 minutes, flipping halfway through.
- Use a digital meat thermometer to check for doneness — remove the pork when it reaches 145°F internally.
- Let rest for 5–10 minutes before slicing and serving.
- Instructions (Gas or Charcoal Grill)
- Preheat grill to medium-high and oil the grates.
- Grill pork over direct heat for 10–12 minutes, flipping once.
- Move to indirect heat, close the lid, and continue cooking for 10–15 more minutes until internal temp reaches 145°F.
- Rest for 5–10 minutes before slicing.
- Instructions (Oven Method)
- Preheat oven to 400°F.
- Line a baking dish with sliced onions and place marinated pork on top.
- Cover loosely with foil and bake for 30–35 minutes.
- Uncover for the last 5 minutes to brown the top.
- Let rest for 5–10 minutes before slicing.
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