Jerk Pork Recipe – An Easy Bake Oven Method
Simple is always best for me, especially in the kitchen. The less ingredients and steps it takes me to make something, the better. We’re not talking crack open a can of Chef Boyardee easy, though. After all, when your mom was the world’s greatest roti chef, there are high standards to be maintained! All of this serves to illustrate why I love this jerk pork recipe.
Jerk Chicken vs. Jerk Pork
The other main meat most associated with Jamaican jerk seasoning/cooking, pork is preferred over chicken by my kids. I have no idea why. Something about the more savory red meat juicy goodness, I guess.
They definitely would not turn down jerk chicken, of course. As I’ve noted before, though, producing jerk chicken involves grilling over real wood charcoal for me. This, inherently, is more complicated than my jerk pork recipe, which calls for easy oven baking.
Here’s how I do it…
- 2 lbs. Pork Tenderloin
- 2-3 tsp. Light Olive Oil
- 3-4 tbsp. Walkerswood Traditional Jerk Seasoning (Hot & Spicy)
- Cooking Spray
Pork Selection
As with any meat dish, selecting the right cut is critical to your overall end satisfaction. For my jerk pork recipe, I always opt for pork tenderloin, aka: the Gentleman’s Cut. (In particular: this extra lean boneless pork tenderloin.) I don’t do this because I consider myself a gentleman, per se. The real reason is reflected right in the name “tenderloin.” The Gentleman’s Cut is the most tender cut of pork, and in this case, tender is better.
Jerk Marinade Selection
Walkerswood is the choice, period. We’ve covered the why’s of this already. No reason to overthink this in any way. Not even for a second. Nope.
Just don’t.
Jerk Pork Marinading Tips
Once unwrapped and resting in a bowl, I always stab the meat repeatedly with a knife. (The process, known as “jerking,” is cited in some corners as the name origin for the jerk cooking style.) Holes poked into the pork absorb the jerk seasoning, giving the meat a more balanced flavor throughout.
Next, I coat my tenderloin in a light olive oil. This helps to keep the meat moist as it’s baking.
Finally, it’s time to spoon on the Walkerswood and massage it all over the meat. You definitely want every inch to get coated and you definitely want to do this by hand.
Once your tenderloin is all jerked-up and coated in seasoning, cover your bowl and set it in the refrigerator.
Note: the mild variety of Walkerswood Traditional Jerk Seasoning is nice. To get a REAL taste of Jamaica, though, definitely opt for Walkerswood Hot & Spicy. Trust me on this.
How Long Should You Marinade Jerk Pork?
A rule I’ve seen widely calls for a minimum of 30 minutes of marinading time, though I suggest surpassing this. In general, I shoot for at least four hours. Overnight, though, is better. Two nights are sensational.
The more your meat sits in the marinade, the more intense and incredible the flavors you’ll enjoy in the end.
How Much Jerk Seasoning Should You Use?
Walkerswood recommends employing one ounce of its miraculous marinade for every two pounds of meat. My family loves hot and spicy food, though, so I tend to use a good bit more. Probably somewhere in the neighborhood of double the Walkerswood suggests.
Again, more begets more here. If you’re not too keen on too much heat and spice, then use a little less.
Jerk Pork Recipe Baking Tips
After your pork tenderloin has sufficiently marinated, it’s time to hit the oven. Begin by preheating your oven to 350-degrees.
While things are warming up, grab a broiling pan/rack. Coat the rack with a swipe or two of cooking spray. Then, spread your marvelously marinaded tenderloins on the rack and pop ’em into the oven once it hits 350-degrees.
Bake for 20 minutes, then reduce your oven temperature to 300 degrees.
Now, grab a Red Stripe, kick up your feet, and allow that slow-bake party to cook for an hour. Once it’s done, you should have something resembling this…
You’ll want to let that sit for a good five-10 minutes before slicing it up and enjoying it.
Easy, right?
What To Pair With Jerk Pork
Gungo peas and rice is by far the favorite jerk pork pairing at my house. (Get the recipe here.) Jerk pork goes well with all kinds of other dishes, though. A green salad, or steamed/boiled vegetables are other great choices. Even with a simple side of festivals, you just can’t go wrong.
Enjoy!
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