Jamaican Jerk Pork Tenderloin
November 19, 2008
Ingredients:
- 2 cups coarsely chopped green onions
- ½ cup coarsely chopped onion
- 2 tbs white vinegar
- 1 tbs soy sauce
- 1 tbs vegetable oil
- 2 tsp kosher salt
- 2 tsp fresh thyme
- 2 tsp brown sugar
- 2 tsp chopped peeled fresh ginger
- 1 tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp black pepper
- 1/8 tsp ground cinnamon
- 2 cloves garlic, minced
- 1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
- 1 (1 ½ pound) pork tenderloin or pork loin, trimmed
Directions:
- Place first 15 ingredients in a blender or food processor, and process until smooth
- Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat
- Combine pork and green onion mixture in a dish or large zip-lock plastic bag, cover or seal
- Marinate in refrigerator 3 to 24 hours
- Remove pork and discard marinade
- Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160 degrees (slightly pink)
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