Grilled Pork Tenderloin with Jerk Seasoning Gluten Free

Nutriscore Rating: 63/100

Bring the vibrant flavors of the Caribbean to your table with this Grilled Pork Tenderloin with Jerk Seasoning—a bold and gluten-free recipe that’s perfect for summer grilling or any time you crave a taste of the tropics. This dish features tender pork marinated in a fragrant blend of fresh lime juice, garlic, ginger, Scotch bonnet pepper, and aromatic spices like allspice, cinnamon, and nutmeg, balanced with the umami of gluten-free soy sauce or coconut aminos. Marinated for maximum flavor and grilled to perfection, the pork develops a smoky, spicy-sweet crust that pairs beautifully with the juicy, tender interior. Ready in just 35 minutes (excluding marinating time), this dish is ideal for weeknight dinners or entertaining guests. Serve with a sprinkle of fresh thyme for a finishing touch and pair with grilled vegetables or a refreshing tropical slaw for a complete, mouthwatering meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 2 lbs Pork tenderloin
• 3 tbsp Olive oil
• 2 tbsp Gluten-free soy sauce (or coconut aminos)
• 2 tbsp Lime juice (freshly squeezed)
• 3 pieces Garlic cloves (minced)
• 1 tsp Fresh ginger (grated)
• 1 piece Scotch bonnet pepper (seeded and minced, or 1 tsp red pepper flakes for less heat)
• 1 tsp Ground allspice
• 0.5 tsp Ground cinnamon
• 0.25 tsp Ground nutmeg
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 stalks Green onions (chopped)
• 2 tbsp Fresh thyme leaves (optional, for garnish)

📝 Instructions

8 steps

1. Trim any silver skin or excess fat from the pork tenderloin. Set aside.

2. In a blender or food processor, combine olive oil, gluten-free soy sauce, lime juice, minced garlic, grated ginger, Scotch bonnet pepper (or red pepper flakes), ground allspice, cinnamon, nutmeg, salt, black pepper, and green onions. Blend until a smooth marinade forms.

3. Place the pork tenderloin in a large resealable plastic bag or shallow dish. Pour the jerk marinade over the pork, ensuring it is well-coated. Seal the bag or cover the dish, then marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

4. Preheat your grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.

5. Remove the pork tenderloin from the marinade and shake off any excess. Discard the remaining marinade.

6. Place the pork tenderloin on the preheated grill. Cook for 15-20 minutes, turning every 5 minutes to achieve an even char. Use a meat thermometer to ensure the internal temperature reaches 145°F for optimal doneness.

7. Once cooked, remove the pork tenderloin from the grill and let it rest for 5-10 minutes before slicing. This helps retain its juices.

8. Slice the tenderloin into 1-inch thick medallions. Garnish with fresh thyme leaves, if desired, and serve immediately.

Nutrition Facts

1 serving (270.2g)

Calories		413
% Daily Value*
Total Fat		17.8 g	23%
	Saturated Fat	4.1 g	20%
	Polyunsaturated Fat	1.1 g
Cholesterol		154 mg	51%
Sodium		1737 mg	76%
Total Carbohydrate		4.3 g	2%
	Dietary Fiber	0.8 g	3%
	Total Sugars	0.8 g
Protein		57.3 g	115%
Vitamin D		0.5 mcg	2%
Calcium		33 mg	3%
Iron		3.0 mg	17%
Potassium		1194 mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 644 cal (39.6%%)

Protein: 916 cal (56.3%%)

Carbs: 67 cal (4.1%%)