Chef John's Jerk Pork Tenderloin

Divide the tenderloin into two portions, placing the thinner end aside for now. Slice the thicker portion in half lengthwise to create three equal-sized pieces.

Prepare the marinade by blending together onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender until you achieve a smooth consistency. Stop periodically to scrape down the sides of the blender.

Combine all the marinade ingredients in a blender and blend until smooth, scraping down the sides as needed to ensure everything is well incorporated. \nPlace the marinade in a resealable plastic bag and add the three pork tenderloin pieces. Coat the meat evenly with the marinade, remove any excess air, and seal the bag tightly. Refrigerate for 4 to 6 hours.

When you're ready to cook, preheat your outdoor grill to high heat and lightly brush the grill grates with oil. \nPlace the pork tenderloin pieces on the preheated grill, moving them as necessary to prevent overcooking the thinner parts of the meat. Cook for 6 to 7 minutes per side, or until you notice dark grill marks and the meat lifts easily from the grill. Use an instant-read thermometer to check for doneness, aiming for a temperature of 145 degrees F (63 degrees C) in the center.