Low Carb Recipe – Jerk Pork

This recipe was posted by CJ in July of 2004.

The recipe called for pork chops but I used a 2# pork tenderloin instead. We all decided that it would also be great for chicken or beef too.


  • 2 habernero peppers
  • 1/2 small onion
  • 3 TBL Olive Oil
  • 1 TBL Allspice
  • 2 TBL ginger, grated fresh or ground
  • 1 TBL soy sauce
  • 1 tsp dried thyme
  • 1/4 tsp cinnamon
  • 1 TBL Splenda
  • 2 cloves garlic


Combine and grind the above mixture in a blender till smooth. The paste looks like mud and smells worse, but that just means you’re doing it right. Smear over meat and let it sit overnight in the refrigerator.

The pork is marinated in the mud-looking sauce overnight and then cooked on the grill. Grill the meat on your BBQ the next day.

YUMMM!! Maybe adds 3gms carbs per serving, makes 4 servings. HOWEVER, since we only ate a small amount left on the meat I really wonder if the carb count would be that high.

2 Responses to “Low Carb Recipe – Jerk Pork”

  1. Erica says:

    This sounds terrific, but I’m extremely sensitive to spiciness. Is there a less spicy substitute for habernero peppers? Maybe a weaker tasting pepper? Thanks.

  2. Chris says:

    Hey Erica. You could use any pepper you would like, but keep in mind most peppers are pretty spicy. Maybe using a jalapeno pepper would lessen the spiciness. The hottest part of any pepper are the seeds, so simply gut the pepper of all the seeds, rinse it out and then chop it up. That will most likely get rid of its extremes.

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