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Jerk-Style Grilled Pork Tenderloin

Juicy pork tenderloin marinated in a bold Caribbean Nights jerk-style blend. Recipe by @blackbeardbbq

Ingredients:

  • 1 whole pork tenderloin (about 600g), trimmed
  • 3 tbsp “Caribbean Nights” by Rock'n'Rubs
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • Zest and juice of 1 organic lime
  • Mango-Avocado Salsa (1 ripe mango, 1 avocado, 1 red onion, finely diced, seasoned with lime juice, salt, and fresh cilantro).

Preparation

  1. 1

    Marinate

    Mix the Caribbean Nights Rub with the olive oil, lime juice, lime zest, and brown sugar to form a paste. Rub the entire pork tenderloin with the mixture, then seal it airtight and marinate in the refrigerator for at least 2–3 hours.

  2. 2

    Grill setup

    Set up your grill for two-zone cooking with both direct and indirect heat, adjusting the temperature to about 160°C to 180°C.

  3. 3

    Kickoff BBQ

    Sear the fillet over direct heat for about 2 minutes on each side to create a flavorful crust and those perfect grill marks.

  4. 4

    Let rest

    Place the meat in the indirect heat zone and cook until it reaches an internal temperature of 58°C to 60°C.

  5. 5

    Resting Time & Serving

    Wrap the filet in aluminum foil and let it rest for about 5–8 minutes to allow the juices to redistribute. Then slice it into pieces about 2 cm thick and serve with the fruity mango-avocado salsa. The contrast between the dark, flavorful meat and the colorful salsa is a real feast for the eyes.