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BBQ Jamaican Pork Tenderloin

12 servings
Course Entrees


  • 9 Tbsp olive oil
  • 9 Tbsp fresh lime juice
  • 6 1-inch long pieces of peeled ginger
  • 1 1/2 Tbsp salt
  • 1 Tbsp ground all spice
  • 1 Tbsp ground coriander
  • 1 Tbsp freshly ground black pepper
  • 3 1 to 1 1/4 lb pork tenderloins
  • Mango Chutney


  • Blend 9 tbsp oil and the next 6 ingredients in a food processor until a coarse paste forms.
  • Place the tenderloins on a work surface. Cut each lengthwise almost in half, leaving about 3/4 inch intact. Press each tenderloin open like a book.
  • Spread the seasoning paste all over each.
  • Arrange on a rimmed baking sheet.
  • Let tenderloins stand at room temperature for at least 1 hour, or cover and refrigerate for up to 1 day.
  • Heat a gas grill to high. Brush the grate with oil.
  • Grill pork until an instant read thermometer inserted into the middle registers 145 degrees, about 6 minutes per side. Transfer to plate
  • Let pork rest for 15 minutes. Cut crosswise into 1/2 inch thick slices and serve with chutney.


This recipe comes from the Grilling Book from Bon Appetit.
I don't have a food processor so I just mashed it all together and made it into a paste.