Jerk Pork Tenderloin


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Cinnamon, nutmeg and brown sugar flavor this Jamaican-inspired dish.

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  • 2 1 lb. pork tenderloins
  • 1 small onion, chopped
  • 2 Tbs. soy sauce
  • 1 Tbs. fresh ginger, grated
  • 1 Tbs. olive oil
  • 1/4 C. vinegar
  • 1/4 C. brown sugar
  • 2 tsp. ground allspice
  • 1 Tbs. 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

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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.

Tip: 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.

The Skinny: 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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