“Jerk” isn't Jamaican for “as hot as you can stand it.” Instead, a jerk paste should be a carefully blended, aromatic melange, as much nose tickle as tongue spike. Here we use that flavorful paste on grilled pork loin. Watch out for that hot chile pepper: wear rubber gloves to protect your skin and touch no one until you've washed up thoroughly. If you have time, marinate the pork the full 24 hours for the best flavor.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009




Ingredient Checklist


Instructions Checklist
  • Puree scallions, garlic, chile pepper, vinegar, brown sugar, oil, allspice, coriander, thyme, salt, cinnamon and pepper in a food processor.

  • Pour the spice mixture into a large, sealable plastic bag. Add pork and turn the bag to coat the pork with the marinade. Refrigerate for at least 4 hours and up to 24 hours.

  • About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 500 degrees F or build a fire in a charcoal grill and let it burn down to high heat (about 500 degrees F).

  • If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the pork from the marinade (discard marinade). Place the pork on the unheated side of the grill rack. Close the lid and roast undisturbed for 45 minutes.

  • Rotate the pork 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the center of the meat registers 145 degrees F, 20 to 30 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.


Make Ahead Tip: Marinate the pork (Steps 1-2) for up to 24 hours.

Nutrition Facts

143 calories; protein 18.5g 37% DV; carbohydrates 3g 1% DV; exchange other carbs; dietary fiber 0.4g 2% DV; sugars 2g; fat 5.9g 9% DV; saturated fat 1.6g 8% DV; cholesterol 57.3mg 19% DV; vitamin a iu 96.9IU 2% DV; vitamin c 3.8mg 6% DV; folate 5.5mcg 1% DV; calcium 27.8mg 3% DV; iron 0.8mg 4% DV; magnesium 20.4mg 7% DV; potassium 277.9mg 8% DV; sodium 155.6mg 6% DV; thiamin 0.4mg 43% DV; added sugar 2g.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Yeah this one kicks! Great marinade and very easy to make with the ease of throwing everything in the blender! Very tasty and flavorful leaving the pork very moist. I do recommend wrapping your loin in tin foil it keep the meat moist and helps to cook evenly! Read More
Rating: 5 stars
Simple and delicious! First time making a jerk marinade and couldn't be happier. Nice variation from typlcal pork flavors (apples rosemary etc). New go-to marinade. Liked throwing everything in the food processor pouring into a bag and done! Pros: Flavorful bite juicy versitile marinade. Cons: Make sure you plan ahead to give meat enough time! Read More
Rating: 4 stars
AMAZING!!! We used olive oil instead and marinated the chicken for about 4 hours then BBQ'd on wood chips.....VERY tasty!! Can't wait to try it again on something different! Read More