Bold Caribbean flavors meet a tender, luxurious cut. This jerk beef tenderloin is spicy, smoky, and elegant enough for a dinner party — yet easy enough for a weeknight if you shortcut the marinade time.
⏱ Time & Yield
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Active time: 20–30 minutes (plus marinating)
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Total time: 45–90 minutes depending on marinade length
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Serves: 4–6 (for a 2–3 lb / 900 g–1.3 kg tenderloin)
🛒 Ingredients
For the tenderloin
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2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed
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2 tbsp neutral oil (canola, avocado)
Jerk marinade / paste
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3–4 scallions (green onions), roughly chopped
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2–3 Scotch bonnet or habanero peppers, stemmed (use 1 and remove seeds for milder)
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4 garlic cloves
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1½ tbsp fresh ginger, grated
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2 tbsp soy sauce or tamari (use gluten-free tamari if needed)
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2 tbsp fresh lime juice
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2 tbsp dark rum or 1 tbsp balsamic vinegar (optional)
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2 tbsp brown sugar or molasses
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2 tsp allspice (ground)
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1 tsp cinnamon
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1 tsp nutmeg (freshly grated if you have it)
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1 tsp dried thyme (or 2 tsp fresh)
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1 tsp kosher salt
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1 tsp black pepper
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2–3 tbsp olive oil (to make it saucy enough to spread)
(If you prefer a dry rub instead of a paste: combine the dry spices — allspice, cinnamon, nutmeg, thyme, salt, pepper — with 1 tbsp brown sugar and rub on the meat; skip the fresh aromatics.)
🔪 Method
1) Make the jerk paste
In a blender or food processor, pulse scallions, chiles, garlic, ginger, soy, lime juice, rum (if using), brown sugar, spices, salt, pepper and olive oil until a coarse paste forms. Taste and adjust heat/salt/sweetness. (If too hot, add more brown sugar or a little extra oil.)
2) Marinate the beef
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Pat tenderloin dry. Rub the jerk paste all over the tenderloin, pressing it into the surface.
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For best flavor: refrigerate 4–12 hours (overnight ideal). For a quicker option: marinate 30–60 minutes at room temperature.
3) Bring to room temperature
Remove from fridge 30–45 minutes before cooking so it cooks evenly.
4A) Oven method (reliable, elegant)
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Preheat oven to 425°F (220°C).
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Heat an oven-safe skillet (cast iron ideal) over high heat with 1–2 tbsp oil. Sear tenderloin on all sides until deeply browned (about 2–3 minutes per side).
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Transfer skillet to oven and roast until internal temperature reaches: 125°F (52°C) for rare, 135°F (57°C) for medium-rare (recommended). Whole tenderloin usually needs 12–20 minutes depending on thickness.
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Remove, tent loosely with foil, and rest 10–15 minutes.
4B) Grill method (smoky, authentic)
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Preheat grill for two-zone cooking (hot direct zone and cooler indirect zone). Sear over high direct heat 2–3 minutes per side to get char, then move to indirect heat and close lid. Grill until same internal temp targets above. Rest 10–15 minutes.
5) Slice & serve
Slice into medallions (¾–1 inch) and serve with pan juices or a light finishing sauce.
🥣 Optional Finishing Sauce / Glaze
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Whisk together 2 tbsp pineapple juice, 1 tbsp lime juice, 1 tsp honey, and 1 tsp soy; warm briefly, spoon over sliced meat.
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Or melt 1 tbsp butter into the skillet juices and stir in 1 tsp rum or balsamic to finish.
🍽 Suggested Sides & Pairings
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Jamaican rice & peas, coconut rice, or cilantro-lime rice
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Fried plantains or grilled pineapple rings
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Roasted sweet potatoes or crispy smashed potatoes
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Quick slaw (mango or green) for bright contrast
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Drink: dark rum, rum punch, IPA, or a fruity red like Zinfandel
💡 Pro Tips (High Value)
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Thermometer = perfect doneness. Carryover heat will raise temp ~5°F (≈3°C) during rest.
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If using Scotch bonnets, handle with gloves and avoid touching eyes. For milder heat, use 1 pepper and remove seeds.
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For deeper smoke flavor on oven method: add a small splash of liquid smoke to glaze or finish on a very hot grill for a minute.
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Make a double batch of jerk paste — it freezes well and also makes a killer marinade for chicken, pork, or shrimp.
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To crisp the exterior after resting, quickly return slices to a smoking hot pan 30–45 seconds per side.
🔄 Variations
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Caribbean Citrus Jerk: Add orange zest + extra orange juice to the paste for bright citrus notes.
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Dry Jerk Rub: Use the dry spice mix (allspice + cinnamon + thyme + sugar + salt) rubbed on the surface and sear/roast as above.
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Pineapple Salsa: Top slices with diced pineapple, red onion, jalapeño, cilantro, lime for sweet-spicy freshness.
Make-Ahead & Storage
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Marinated tenderloin: refrigerate up to 24 hours.
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Cooked, sliced tenderloin: keeps 2–3 days refrigerated; reheat gently in sauce or serve chilled in sandwiches.
