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Jerk Pork Recipes


Jerk Pork

Course Main Course


  • 4 pieces Pork Chops
  • 1/2 cup Scallion
  • 3 tbsp Thyme Fresh
  • 1/2 cup Onion
  • 2 tbsp Garlic
  • 3 tbsp Hill's Jamaican Jerk Sauce
  • 1 tbsp Oil
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 2 tbsp Jerk Seasoning Optional


  1. Rinse meat 3-4 times with cold salty water in a bowl, pat meat with a piece of paper towel to dry excess water, dry your bowl for the same reason using paper towel and add meat. Rub in the jerk seasoning ensuring even distribution; add salt, ground black pepper, oil, scallion, thyme, garlic, onion and Hill's Jamaican Jerk Sauce. Massage all ingredients into the meat and cover. Place the meat into the refrigerator and allow marinating for at least 3hrs preferably overnight for best results.

  2. Preheat oven to 350, place meat and all seasoning in a disposable baking pan, cover with aluminum foil and bake until meat is tender (flip meat after 30 minutes). You can also choose to barbeque using the same method. Take off the onion and green onion before barbequing. 


Jerk Pork with Honey Caramelized Apple and Jerk Gravy


  • 3 pieces Pork Chops 1" thickness
  • 3 tbsp Hill's Jamaican Jerk Sauce
  • 2 cups Beef Broth
  • 3 med Portobello Mushrooms finely chopped
  • 1/4 cup Onion finely chopped
  • 4 cloves Garlic minced
  • 1/4 cup Green Onion finely chopped
  • 2 tbsp Butter
  • 1 tbsp Cornstarch
  • 1/3 cup Cold Water
  • 1 med Red Apple
  • 1 tbsp Honey


  1. Wash pork under cold water then pat dry with paper towel. In a bowl add Hill's Jamaican Jerk Sauce to pork and allow to marinate in the refrigerator for at least 3 hours overnight is best. Be sure to spread sauce evenly over pork I find putting the lid on and shaking it works perfectly.

  2. Heat oven to 450 degrees, put pork on a baking pan and roast for 30 minutes turning the pork chops once, until the chops are cooked through about 150 degrees reading on your thermometer. You may also choose to grill your pork chops. 

  3. Jerk Gravy: In a sauce pan melt butter over medium heat then add onion, green onion, garlic and allow to cook for 1 minute, add mushroom and cook for another 2-3 minutes. Add broth and allow to simmer for 10 minutes on low heat. Strain liquid into a bowl, discard vegetables and return liquid to sauce pan. Simmer on low heat then wisk in water and cornstarch mix to thicken sauce. 

  4. Melt 1 tbsp. butter in a frying pan on medium heat, then add apple and cook until soften and starting to change colour a bit, mix in honey and allow to caramelize to your preference.

Recipe Notes

Excellent with Garlic Mashed Potatoes or Mashed Sweet Potatoes


Jerk Ribs


  • 1 rack Pork Ribs
  • 4 tbsp Jerk Seasoning or your own creation
  • 2 tbsp Hill's Jamaican Jerk Sauce
  • 1 tbsp Vegetable Oil


  1. Rinse ribs under cold water and pat dry. Using a butter knife, slide blade under silver skin of ribs and remove carefully. sprinkle jerk seasoning evenly over ribs, add vegetable oil then Hill's Jamaican Jerk Sauce ensuring all ingredients is spread evenly on both sides. 

  2. Place ribs on a plate, cover with siran wrap and allow to marinate in the refrigerator for at least two hours, over night is best. Remove ribs from plate and wrap in aluminum foil, pre-heat BBQ to about 250°. Place ribs to the side of the grill and leave for 2hrs ensuring your temperature does not exceed 300°. 

  3. After 2hrs remove ribs and place in the center of the grill meat side up and cook for 15 mins on medium heat not exceeding 300°. Flip ribs and cook for another 10 mins or until you have the colour you desire (each BBQ is different). Finish with BBQ Sauce

Recipe Notes

Excellent with Corn Salad. Recipe on our website


Bacon & Mushroom Stuffed Jerk Pork Tenderloin


  • 1 Pork Tenderloin trimmed
  • 2 tbsp Vegetable Oil for brushing
  • 4 tbsp Hill"s Jamaican Jerk Sauce med or hot
  • 6-8 slices Smoked Bacon finely chopped
  • 10 Mini Portabella Mushrooms finely chopped
  • Salt & Freshly Ground Pepper to taste
  • 3 cloves Garlic minced
  • 1 tbsp Breadcrumbs
  • 2 tbsp Fresh Thyme finely chopped
  • 4 tbsp Butter


  1. Heat a large frying pan over medium heat. Add the chopped bacon and cook until crispy. Remove and place on a paper towel then discard grease. Add butter, garlic, thyme and mushrooms to frying pan and cook over medium heat until the mushrooms are soft about 4 minutes using a wooden spoon to mix around. Remove from heat and add breadcrumbs.    

  2. Soak 5 tooth picks in water to prevent from burning. Trim silver skin form pork, rinse and pat dry. Place pork on a cutting board, butterfly the pork by cutting down the length of the tenderloin without cutting through. Open the tenderloin and place it flat on the cutting board, place siran wrap over the pork and pound flat about 1/2" thick using a meat mallet.

  3. Remove siran wrap, add a sprinkle of salt & pepper, add 2 tbsp of Hill's Jamaican Jerk Sauce spreading evenly and repeat on the other side. Spread the mushroom mixture on the inside of the flattened pork and roll tightly. Use soaked tooth picks to keep in place. Allow to marinate for at least 3 hrs overnight is best

  4. Preheat grill to 400°, brush with vegetable oil and place on grill. Cook for 25-30 minutes until the center of pork registers 140°. Transfer to cutting and allow to rest for 10 mins. Slice pork 1/4 of an inch thick and serve.

Recipe Notes

Excellent with Roasted Potatoes and Vegetables


Stuffed Jerk Pork Tenderloin


  • 1 Pork Tenderloin silver skin trimmed
  • 10-12 Mini Bella Mushrooms finely chopped
  • 2 tbsp Hill's Jamaican Jerk Sauce
  • 1/4 cup Onion finely chopped
  • 4 tbsp Olive Oil 2 parts
  • 2 spring Thyme finely chopped
  • 3 spring Rosemary
  • 4 cloves Garlic finely chopped
  • 1/4 cup Dried Cranberries more to your preference
  • 1/4 cup Herb & Garlic Cream Cheese


  1. Heat 2 tbsp of olive oil in a frying pan, add mushrooms, onion, garlic, thyme and sautee until liquid evaporated. Add dried cranberries then stir in cream cheese. Allow to cool in a bowl or you can place the bowl in the fridge for 5 minutes to speed up the process.

  2. Wash pork under cold water and pat dry with paper towel. Butterfly pork using a sharp knife and slightly flattened. Add salt & pepper, Hill's Jamaican Jerk Sauce and mushroom mixture to the inside of the pork, spread all over, fold and tie together. Add salt & pepper on the outside

  3. In a frying pan heat the remaining 2 tbsp of olive oil and seared pork until lightly brown on all sides around 1 minute per side. Allow to cool and place in the fridge overnight (optional). Preheat oven to 375° and cook for 40 minutes depending on the size of your tenderloin. Allow to cool for 5 minutes before cutting in 1/2" slices.  

  4. Enjoy with your favorite sides and a bit of honey caramelized apple (sliced of half an apple sauteed in 1 tbsp butter and 1 tsp honey.



Jerk Pork Recipes
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