# Components:
→ Pork
01 - 1 pork tenderloin (about 1 to 1.25 lbs), trimmed
→ Jerk Marinade
02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce (use gluten-free if needed)
04 - 1 tablespoon brown sugar
05 - 1 tablespoon fresh lime juice
06 - 2 teaspoons ground allspice
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon cayenne pepper
13 - 2 cloves garlic, minced
14 - 1 small Scotch bonnet or habanero pepper, seeded and finely chopped
15 - 2 green onions, finely sliced
→ To Serve
16 - Fresh lime wedges
17 - Chopped fresh cilantro
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper.
02 - In a small mixing bowl, whisk together olive oil, soy sauce, brown sugar, lime juice, allspice, cinnamon, thyme, paprika, salt, black pepper, cayenne, minced garlic, chopped Scotch bonnet, and sliced green onions until well combined.
03 - Pat the pork tenderloin dry with paper towels. Place on the prepared baking sheet.
04 - Rub the jerk marinade evenly over the entire pork tenderloin, ensuring complete coverage. Allow to marinate at room temperature for 10 to 15 minutes, or refrigerate for up to 4 hours for deeper flavor development.
05 - Place in preheated oven and roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F.
06 - Remove from oven and tent loosely with aluminum foil. Allow to rest for 5 to 10 minutes before slicing.
07 - Slice the pork tenderloin crosswise into portion-sized pieces. Serve with lime wedges and fresh cilantro if desired.
