Traditional Jamaican jerk would be made with a whole pig, boned and spread open. The juicy meat is marinated in fiery spices before being smoked over smoldering allspice wood – but here’s how you can make it at home! Pork tenderloin works just as well for this dish; use either Scotch Bonnet chiles or their Mexican cousins Habanero Peppers if possible because they have more flavor than other types of peppers used around the world.

If you’re having trouble finding either Scotch Bonnet Habanero Peppers, you can substitute fresh jalapeños and bottled hot sauce instead. For an extra kick of spice try adding some cayenne pepper to your dish! You can find these sauces at most grocery stores today; they come in different flavors ranging from mild-to burning Wolferman’s Firewater Hot Sauce (made with distilled spirits) all the way up top notch Matouk Hot Pepper sauce.

PREPARATION

• At least 4 hours for marinating the meat

EQUIPMENT

• 2 cups hickory or oak chips or chunks, soaked for 1 hour In cold water to cover and drained
• Grill setup for direct grilling

INGREDIENTS

• 2 pounds pork tenderloin (3 to 4 tenderloins)
• 2 to 16 Scotch bonnet chiles, seeded (for a hotter Jerk, leave the seeds In)
• 2 bunches scallions, both white and green parts.
• trimmed and cut into 1-inch pieces
• ½ medlum size onion, cut into 1-inch pieces
• 1 piece (1 inch) peeled fresh ginger, thinly sliced
• 3 cloves garlic, peeled
• 1 tablespoon fresh thyme, or 2 teaspoons dried thyme
• 2 1/2 teaspoons ground allspice
• ½ teaspoon freshly ground black pepper
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup distilled white vinegar
• 3 tablespoons soy sauce
• 3 tablespoons coarse salt (kosher or sea)
• 1 tablespoon light brown sugar
• 2 tablespoons vegetable oil. plus 1 to 2 tablespoons vegetable oil. for basting

DIRECTIONS

1. Use the tip of a paring knife to make holes 1/4 Inch deep all over each pork tenderloin. Place the tenderloins in a large non-reactive baking dish and set them aside while you prepare the seasoning.
2. Combine all the ingredients in a food processor or blender and process until finely chopped. Add 2 tablespoons oil to this mixture before blending for smoother results.
3. Using latex gloves or a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes. Marinate the tenderloins in the refrigerator, covered, for at least 4 hours, or as long as overnight, turning the meat several times.
4. Set up the grill for direct grilling. When using a gas grill, place the wood chips in an odorless smoker box and preheat it to high; when smoke appears lower heat down to medium. If you’re cooking on charcoal use wood chips or chunks and preheat the temperature to medium.
5. When ready to cook, if using a charcoal grill toss the wood chips on top of the coals. Brush and oil your grate then arrange pork tenderloins across it in an even layer. Turn the tenderloins using tongs and brushing occasionally with oil, until nicely browned on both sides. Keep the grill covered when not turning the meat to maintain flavor and cook 8-10 minutes per side.
6. Place the pork on a cutting bord and let it rest for 5 minutes, then cut it into thin slices and serve.