Pork Tenderloin

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Prep time: 08:00 HR
Cook time: 00:30 HR


Serves: 4

Rustle up a tasty Caribbean style coconut based pork grilled dish. The food is an incredible blending of tropical flavours and multicultural influences that have been refined over centuries. It is a celebration of aromatic, sweet, tart, piquant, and mild citrus flavours.


  • 1 packet Chef Leroy Sweet Coconut Rundown
  • Grated fresh ginger - 3 tablespoons
  • Mild curry powder -1 heaping tablespoon
  • Fresh lime juice -1 tablespoon
  • Ground star anise1 teaspoon
  • Spanish paprika - 1 teaspoon
  • Coarsely ground black pepper - 1/4 teaspoon
  • Scotch bonnet chillies – 2, chopped, or 2 tablespoons scotch bonnet hot sauce
  • Garlic - 6 cloves, finely chopped
  • Pork tenderloin – 1 kg or 2 pounds, trimmed of excess fat
  • Canola oil - 2 tablespoons
  • Salt to taste


Cover the pork tenderloin in the marinade of Chef Leroy Sweet Coconut Rubdown, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets, garlic and salt in a bowl. Cover the bowl and marinate in the refrigerator overnight.

Remove the pork from the refrigerator and bring to room temperature before grilling and pat dry with paper towels.

Preheat the grill to high heat for indirect grilling.

Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill and continue grilling for about 12 minutes longer. Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices.