Jerk Pork Tenderloin

 

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Jerk Pork Tenderloin

Ingredients

  • 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)

Instructions 

  • 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.

Notes

  • 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.

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