Jerk Pork Tenderloin
2 1-pound pork tenderloins
1 small onion, chopped
2 Tbsp. soy sauce
1 Tbsp. fresh ginger, grated
1 Tbsp. olive oil
1/4 cup vinegar
1/4 cup brown sugar
2 tsp. ground allspice
1 Tbsp. fresh thyme, chopped
1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Salt and pepper to taste
4 serrano peppers, seeded and chopped
3 cloves garlic, minced
Slice tenderloins lengthwise without cutting all the way through.
Combine remaining ingredients in a food processor and blend. Pour mixture over
pork and refrigerate for several hours to allow flavors to blend.
Remove pork from marinade and grill over medium-hot coals until pork is done;
you may baste pork with remaining marinade as you grill.
If you would like to use hotter peppers feel free. Serrano peppers are about a 7
on a scale of 10 for heat. Habanero peppers and scotch bonnets are the hottest
with a 9-10 rating. If you prefer less heat, try using an Anaheim pepper that
rates about a 3 but still has great flavor.
The Skinny: Pork tenderloins are very lean. You could use a sugar substitute for
the brown sugar but it probably isn't necessary since the brown sugar is just
part of the marinade.