Not the band, the muscle spasm or the House episode. The other kind.

From Wikipedia, the free encyclopedia.
Jerk may refer to:

• Jerk (album), an album by hHead
• Jerk (band), an industrial metal band from Sydney, Australia
• The Jerk (dance), a 1960s dance craze based on the Don Julian song
• Jerk (physics), in physics, the rate of change of acceleration
• Jerk (play), a 2008 puppet play written by Dennis Cooper
• The Jerk (1979), a comedy film starring Steve Martin
• "The Jerk" (House episode), a third season episode of the TV series House

Jerk may also refer to:

• The second phase of the "Clean and jerk", a weightlifting exercise
• Hypnic jerk, an involuntary muscle twitch during the transition from wakefulness to sleep
• Jamaican jerk spice, a style of cooking native to Jamaica in which meats are dry-rubbed with a fiery spice mixture
• Jerkin', a 2000's dance
• Soda jerk, a person who operates a soda fountain

In this case, it's the Jamaican usage I'm going for.

Jerk-Marinated Pork Tenderloin
from Seriously Simple, by Diane Worthington

Marinade:
6 scallions, white and light green parts only, finely chopped
2 garlic cloves, minced
1 to 2 jalapeno, serrano, or Scotch bonnet chiles, seeded and finely chopped (to taste...I used 1 jalapeno)
1 tsp. salt
1 tsp. dried thyme
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/2 tsp. freshly ground black pepper
1 tsp. packed brown sugar
3 Tbs. canola oil
1/4 c. fresh lime juice

2 pork tenderloins, about 1 lb. each
2 Tbs. canola or olive oil
Kosher salt and freshly ground pepper
1 c. chicken broth
1 tsp. fresh lime juice
3 Tbs. coconut milk (I didn't have this, so used regular cream instead)
2 Tbs. finely chopped cilantro
In a food processor or a blender, combine all marinade ingredients.

Put the tenderloins in a Ziploc bag and pour in the marinade. Zip closed, then massage a little to make sure the pork is completely coated. Refrigerate for at least 2 hours or as long as overnight.

Preheat oven to 375. In a large oven-proof skillet, heat the canola/olive oil over medium high heat until hot but not smoking. Remove pork from marinade, scraping to remove any that may still be coating the pork. Pour marinade into a bowl and add 1/4 c. of chicken stock and set that aside for a minute. Season the pork lightly with salt and pepper, then add to hot pan and sear until just lightly brown on all sides, about 1-2 minutes per side. Add the reserved stock/marinade mixture to the pan (it will sizzle), and put the whole thing into the oven.

Roast for 20-25 minutes, until oven thermometer registers 160 degrees. Check every so often to make sure the pan liquid doesn't burn. If it looks like it might, add a little water. Don't overcook, as the pork will continue to roast a bit as it rests. Remove the pork to a serving platter and cover with foil. Let it rest for 10 minutes, and then slice.

Meanwhile, put the skillet back on the stove and add the remaining 3/4 c. chicken stock, the lime juice, and the coconut milk/cream. Cook over medium high heat for 2-3 minutes, or until slightly thickened. Stir in the cilantro. Taste and adjust the seasonings. Pour over the pork slices, and serve immediately. This went really well with mashed potatoes at our house, since it gave us something else to put this yummy sauce on.