Jerk Pork Tenderloin Cutlets

Servings 6 Servings


  • 2 1/2 pounds pork tenderloin trimmed and cut into 1/2-inch thick cutlets
  • 1 tablespoon olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon ground allspice
  • 1/2 tablespoon dried thyme
  • 3 cloves garlic pressed
  • 1 teaspoon smoked paprika
  • 2 tablespoons honey
  • 1/8 teaspoon cayenne pepper
  • olive oil


  • DO-AHEAD TIP: Marinate pork cutlets for 30 minutes (see recipe).
  • Preheat grill to MEDIUM. Place cutlets in a shallow dish. In a small bowl,combine remaining ingredients then rub mixture into both sides of cutlets.
  • Cover and refrigerate for 30 minutes. Lightly oil the grill grate. Grill pork cutlets over indirect heat for15 to 20 minutes, turning occasionally, until cooked through.
  • Watch carefully to prevent burning! Serve and enjoy!


SERVING SUGGESTION: Steamed broccoli spears and “baked” sweet potatoes (“bake” in slow cooker to keep your kitchen cool).
VEGETARIAN: Use non-breaded faux chicken patties instead of pork chops and adjust marinating and cooking times accordingly.
KOSHER: Use boneless skinless chicken thighs.
GLUTEN FREE: Make sure vinegar is gluten free.
NUTRITION: per serving: 276 Calories; 9g Fat; 40g Protein; 8g Carbohydrate; trace Dietary Fiber; 123mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Points: 7
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