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Closeup shot of three Jamaican Jerk Turkey Tenderloins sitting on black and white plate.

Jamaican Jerk Marinated Turkey Tenderloin

Libby with Lemony Thyme
This Jamaican Jerk recipe has a lot of ingredients. The seasonings, and vinegar, and citrus can all be changed up.
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Course Entree
Cuisine Jamaican

Ingredients
  

  • 1 24 oz. package Jennie-O All Natural Turkey Breast Tenderloin
  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 3 Tbl. canola oil
  • juice of 1 lime or 2 key limes
  • 3 Tbl. orange marmalade
  • 1/2 onion diced
  • 2 scallions sliced
  • 2-3 cloves garlic minced
  • 1 tsp. fresh ginger minced
  • 2 serrano peppers diced
  • 3 sprigs fresh lemony thyme
  • 2 Tbl. brown sugar
  • 1/2 tsp. black pepper
  • 1 tsp. salt
  • 2 tsp. allspice
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • shot of hot sauce
  • generous handful of fresh cilantro leaves & stems

Instructions
 

  • Combine all marinade ingredients in a resealable bag and combine. Add turkey tenderloins and marinate from 1 to 24 hours. I recommend at least 8 hours for maximum flavor.
  • Grill tenderloins over med-high heat until instant-read thermometer indicates meat is done to your liking.
  • Remove from heat and cover with foil for 10 minutes prior to slicing.

Notes

Ingredients could also be puréed in a blender and used as a paste vs. marinade.
The tenderloin is delicious warm, but it will make your mouth sing the next day....sliced thin and served cold.