Friday, May 13, 2005

Jerk Pork Tenderloin

Jerk Pork Tenderloin

For the marinade

1/2 cup chopped scallions
4 serrano chiles, chopped
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons allspice
1 garlic clove, roughly chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon fresh grated nutmeg

For the pork

16 ounces trimmed pork tenderloin
canola oil

To prepare marinade

In a food processor, add scallions, chiles, soy sauce, lime juice, allspice, garlic, salt, pepper, sugar, thyme, cinnamon, ginger and nutmeg - process until well combined, scraping down the sides as needed. Place the mixture into a zip-loc bag and add the pork - remove excess air and seal the bag. Set bag in the refrigerator to marinate for 8 hours, turning occasionally.

Preheat grill

Remove pork from the marinade, letting any excess drip off. Lightly drizzle pork with enough canola oil to coat and place on the grill - cook until an instant-read thermometer reads 145 to 150 degrees. Remove and let rest 10 minutes before serving.

Makes about 4 servings.

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