This is a delicious recipe for jerk marinade from my friend Ken Harper, who is a chef in the Ottawa area ( This marinade can be used for pork or chicken, which can then be grilled or roasted. You can marinate the poultry or meat for a few hours or overnight and can vary the heat to your taste. I made it recently with pork tenderloin and it was great.

The tenderloin is marinated for a few hours or overnight

To avoid additives or preservatives in this recipe, make sure none of the spices have artificial ingredients added and be sure to use freshly squeezed orange and lime juice.

Let the pork rest for 10 minutes before slicing

I served the pork with yam frites and coleslaw.

Jerk pork tenderloin with yam frites and coleslaw


2 bunches green onions

1 tbsp allspice

1 tsp grated nutmeg

1 tsp ground cinnamon

1 3 inch piece of ginger root peeled and finely grated

1 scotch bonnet pepper

2 tbsp fresh  thyme leaves

juice of 1 orange

juice of 1 lime

4 garlic cloves

1 tbsp brown sugar

1 tbsp canola oil

1 1/2 tbsp sea salt

1 pork tenderloin


Place all ingredients except pork in food processor and pulse into a coarse paste. Cover pork with marinade and refrigerate for a few hours or overnight. Preheat over to 400 degrees. Place tenderloin, covered in marinade, on foil-lined baking sheet and roast until internal temperature reaches 145 degrees, about 25 minutes. Let rest, loosely covered with foil, for 10 minutes before slicing.