Take your taste buds on a trip to the tropics with this mouthwatering smoked Caribbean grilled pork tenderloin! This recipe is packed with island-inspired flavors from a bold marinade and finished with a perfect smoky char on the grill. It’s juicy, tender, and ideal for any summer cookout or casual dinner.
Smoked Caribbean Grilled Pork Tenderloin Recipe
Blackbeard - The CaptainShare
Cooking the Smoked Caribbean Grilled Pork Tenderloin
Cuisine
Caribbean
Author
Servings
4
Cook Time
25 minutes
Enjoy this smoked Caribbean grilled pork tenderloin bursting with island flavors!
Ingredients
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1/4 cup fresh lime juice
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1/4 cup orange juice
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2 tablespoons olive oil
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2 tablespoons soy sauce
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2 tablespoons brown sugar
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4 garlic cloves, minced
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1 tablespoon fresh ginger, minced
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3 tsp. Blackbeard’s Spice - Kraken
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3 tsp. Blackbeard’s Spice - Small Batch X
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2 tablespoons chopped fresh cilantro
Directions
For Smoking
Wood pellets (apple, cherry, or hickory recommended)
Instructions
Prepare the Marinade:
In a medium-sized bowl, whisk together lime juice, orange juice, olive oil, soy sauce, brown sugar, minced garlic, fresh ginger, Blackbeard’s Spice - Kraken, Blackbeard’s Spice - Small Batch X, and cilantro.
Reserve about 1/4 cup of the marinade for basting later.
Marinate the Pork:
Place the pork tenderloins in a large zip-top bag or shallow dish and pour the marinade over them, making sure they are well coated.
Seal the bag or cover the dish, and let the pork marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
Prepare the Grill:
Preheat your grill to medium-high heat, around 400°F (200°C). If you are using a charcoal grill, arrange the coals to one side to create an indirect heat zone.
(If needed) Meanwhile, soak the wood chips in water for about 30 minutes. Once soaked, drain them and place the wood chips in a foil packet or smoker box.
Start Smoking:
When the grill is ready, place the wood chip packet or smoker box directly on the heat source. Close the grill lid and let the chips start smoking (about 5 minutes).
Grill the Pork:
Remove the pork from the marinade and let any excess drip off. Place the tenderloins on the grill over indirect heat (the side without direct flames).
Grill the pork for about 20-25 minutes, turning occasionally, until the internal temperature reaches 140°F (60°C).
Baste and Finish:
In the last 5 minutes of cooking, baste the pork with the reserved marinade to build up flavor and glaze.
For a bit of extra char and caramelization, move the tenderloins over direct heat in the last few minutes, but watch carefully to avoid burning the sugar in the marinade.
Rest and Serve:
Remove the pork from the grill and let it rest for 5-10 minutes. This will help the juices redistribute and keep the meat moist.
Slice the pork tenderloin into medallions and serve with grilled vegetables, rice, or a fresh tropical salsa.