Whenever I make this incredibly flavorful jerk spice marinade for chicken, I think to myself, “Man, I bet this would be great on pork tenderloin. I’ll have to try that next time.” Well, a few dozen summers have come and gone, and since I still hadn’t experienced that “next time,” I decided to finally try it, and it was great!
2 (1 1/2-pound) pork tenderloins, trimmed, cut in 3 pieces each
*cook until at least 145 F. internal temp
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Source recipe: https://foodwishes.blogspot.com/