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.