Experience the perfect fusion of spicy Jamaican jerk seasoning and sweet balsamic glaze with this mouthwatering Jerked Balsamic Pork Tenderloin recipe. The tender and juicy pork tenderloin is marinated in a flavorful jerk spice blend and then cooked to perfection, creating a harmonious balance of heat and tanginess. The accompanying balsamic glaze adds a touch of sweetness and enhances the savory flavors. This recipe is perfect for those who love bold and unique flavors, and it is guaranteed to impress your dinner guests. Try this delicious dish tonight and transport your taste buds to the islands of Jamaica!
Ingredients
- 2 pork tenderloins (about 1 lb each)
- 4 tablespoons jerk seasoning
- 4 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Directions
- Preheat your grill to medium-high heat.
- In a small bowl, combine the jerk seasoning, balsamic vinegar, olive oil, honey, garlic powder, onion powder, cayenne pepper, salt, and pepper to make the marinade.
- Place the pork tenderloins in a shallow dish and pour the marinade over them, making sure they are well-coated. Allow the pork to marinate for at least 30 minutes, or up to overnight in the refrigerator for even more flavor.
- Remove the pork tenderloins from the marinade, letting any excess marinade drip off, and place them on the preheated grill. Discard the leftover marinade.
- Grill the pork tenderloins for about 15-20 minutes, turning occasionally, until they reach an internal temperature of 145°F. Use a meat thermometer to ensure accuracy.
- Once cooked, remove the pork tenderloins from the grill and let them rest for a few minutes before slicing.
- Slice the pork tenderloins into medallions and serve hot. Drizzle with additional balsamic glaze, if desired.
- Enjoy your delicious Jerked Balsamic Pork Tenderloin!
