As I suspected, the spicy, aromatic marinade worked wonderfully with the lean mild pork. As long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
337 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for high heat, and lightly oil the grate.
Step 2
Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
Step 3
Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
Step 4
Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
Step 5
Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Ingredients
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ teaspoon ground black pepper
1 tablespoon brown sugar
2 tablespoons vegetable oil
2 teaspoons ground allspice
¼ teaspoon cayenne pepper
½ onion, chopped
2 tablespoons soy sauce
4 cloves garlic
¼ cup white vinegar
2 tablespoons minced fresh ginger
2 (1 1/2 pound) pork tenderloin, trimmed of silver skin
