Jamaican Jerk Pork Tenderloin
- Yield: 4 servings
- 2cups chopped green onions
- 1/2cup chopped onion
- 2tablespoons white vinegar
- 1tablespoon soy sauce
- 1tablespoon vegetable oil
- 2teaspoons kosher salt
- 2teaspoons chopped fresh thyme
- 2teaspoons brown sugar
- 2teaspoons chopped peeled ginger
- 1teaspoon ground allspice
- 1teaspoon nutmeg
- 1/4teaspoon pepper
- 1/8teaspoon cinnamon
- 2-- garlic cloves, minced
- 2-- habanero chiles, seeded and chopped
- 1-- (1 1/2-pound) pork tenderloin, trimmed
- Place the green onions, onion, vinegar, soy sauce, oil, kosher salt, thyme, brown sugar, ginger, allspice, nutmeg, pepper, cinnamon, garlic and chiles in a blender or food processor until smooth. The mixture will be thick.
- Cut the pork lenthwise to but not through the other side. Open the pork, laying each side flat. Cut each half lengthwise to but not through the other side. Place in a large sealable bag. Add the marinade and seal the bag. Marinate in the refrigerator for 3 to 24 hours.
- Drain the pork, discarding the marinade. Place the pork on a grill rack coated with nonstick cooking spray. Grill over medium heat to 160 degrees on a meat thermometer. The inside should be slightly pink.
Recipe reprinted with permission from the Junior League of Wilmington’s Seaboard to Sideboard Entertains (the Junior League of Wilmington, North Carolina, 2011).