Jamaican Jerk Pork Tenderloin
- Yield 4 servings
This tasty pork tenderloin packs a punch when marinated in a special sauce that includes hot habanero chiles.
- 2 cups chopped green onions
- 1/2 cup chopped onion
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 teaspoons kosher salt
- 2 teaspoons chopped fresh thyme
- 2 teaspoons brown sugar
- 2 teaspoons chopped peeled ginger
- 1 teaspoon ground allspice
- 1 teaspoon nutmeg
- 1/4 teaspoon pepper
- 1/8 teaspoon 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).