The benefits of using a slow cooker are immense, but you’ve known that for years! Bottom line, they allow you to toss all ingredients in the pot and slow cook for hours while you get around to doing what needs to be done – living life to the fullest. Through the seasons we have tempted our taste buds with jerk shrimp and warm cabbage slaw, whole jerk chicken, Jamaican jerk eggplant and zucchini (a perfect side dish by the way), jerk chicken with mango and pineapple sauce, jerk chicken wings… Lots of jerk chicken in the archives, not too much mention of jerk pork, until now.
Jerk seasoning can be bought from the store, but let’s be honest, it is more fun to make your own home blend. That is what spices are for – mixing different flavored dry ingredients together to form a single harmonious one. In this way, every household could have a signature dish, depending on the exact spices that enter the pot. For jerk dishes, allspice is essential, you must not skip this one, for all traditions would be lost. Other ingredients may include thyme, cinnamon, ginger, cloves, perhaps even a hint of nutmeg and spicy pepper?
Whether you are hosting several hungry guests for dinner, attending a potluck or meal prepping for the entire week, this recipe has all your protein needs covered. All that is missing is a mango chutney.
Slow-Cooked Jerk Pork Tenderloin Recipe
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. pork tenderloin
- 2 cups beef broth
- 1 tbsp. onion powder
- 1 tsp. thyme
- 1 tsp. garlic powder
- 1 tsp. red chili pepper flakes
- 1/4 tsp. allspice
- 1/4 tsp. cinnamon
- 1/4 tsp. ginger
- 1/8 tsp. ground cloves
- Sea salt and black pepper
- In a small bowl, combine onion powder, thyme, garlic powder, red chili pepper flakes, allspice, cinnamon, ginger and ground cloves, salt and pepper to taste. Mix well.
- Rub the pork tenderloin with the spice mixture all over.
- Pour broth into the bottom of the slow cooker. Place tenderloin in the broth. Cook on low for 6 to 8 hours, until tender.