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.

AUTHOR: blondie2