Grilled Jerk Pork Tenderloin

I feel that the apple cider makes this jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia, the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish.

• Preparation Time: 30 mins
• Cooking Time: 14 mins
• Total Time: 44 mins
• Calories: 248 Calories

Ingredients

• ½ teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 1 tablespoon ground allspice
• 1 small onion, chopped
• 1 tablespoon dried thyme
• 3 tablespoons soy sauce
• 2 bunches green onions, chopped
• ¼ cup white vinegar
• 1 tablespoon kosher salt
• 3 cloves garlic, peeled
• ¼ cup apple cider
• 1 teaspoon black pepper
• 1 ½ tablespoons packed brown sugar
• 2 habanero peppers, seeded
• 1 (1 inch) piece fresh ginger, peeled and thinly sliced
• ¾ teaspoon mustard seed
• 1 cup wood chips, soaked (Optional)
• 2 ½ pounds pork tenderloin, butterflied and pounded to 3/4 inch

Recipe Instructions

Step 1

Preheat grill for medium-high heat.

Step 2

Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.

Step 3

Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.

Step 4

Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).

Step 5

Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.