The term "jerk" is a style/method of cooking which is native to the island of Jamaica in which meats are dry-rubbed or wet marinated. They use a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken but is becoming more widely used here in the United States.
4 trimmed pork tenderloins
2 Tbs fresh olive oil
1 cup of your favorite barbecue sauce
1 Tbs ground allspice
2 tsp ground cinnamon
1 1/2 tsp course salt
1/2 tsp ground nutmeg
1/2 tsp ground clove
1/2 tsp ground habanero chile powder
1/2 tsp thyme
Combine all of the dry ingredients in a small bowl and blend thoroughly. With a pastry brush, brush all of each of the tenderloins with the olive oil. Next season each tenderloin with the jerk rub, cover and set aside in the refrigerator for 30 minutes to an hour.
This will give you time to start your grill and get the temperatures up to medium hot coals. Don't grill too hot as the goal is not to char the meat, but cook it thoroughly so that the internal temperature is about 145°-150°.
Once you have reached that temperature, move the tenderloins to a cooler part of the grill and glaze each one with your barbecue sauce for 10-15 minutes. Don't place back over the direct heat as the sauce will burn.