Whenever I make this incredibly flavorful jerk spicemarinade for chicken, I think to myself, “Man, I bet this would be greaton pork tenderloin. I’ll have to try that next time.” Well, a few dozen summershave come and gone, and since I still hadn’t experienced that “next time,” Idecided to finally try it, and it was great!As expected, the spicy, aromatic marinade worked wonderfullywith the lean, mild pork, and as long as you heed my warnings not to overcookthe meat, you and your guests will be very happy with this. Of course yourguests' happiness should be the most important thing to you, but let’s face it,it’s not.
No, a stunningly successful grilled recipe like this is allabout you standing next to that platter of perfectly cooked pork – beer in onehand, tongs in the other – soaking in waves of compliments and adulation.Does that make you a Jerk jerk? Yeah, a little bit. Anyway, I hope you givethis very easy recipe a try. Enjoy!Ingredients for 6 portions:
2 (1 1/2-pound) pork tenderloins, trimmed, cut in 3 pieceseach1/2 bunch fresh thyme, about 1/3 cup picked leaves1/2 chopped onion1 to 4 Scotch Bonnet or Habanero peppers, seeded4 garlic cloves 2 tbsp minced fresh ginger1/4 cup white vinegar2-3 tablespoons soy sauce2 tablespoon vegetable oil1 tbsp brown sugar1 tsp fine salt1/2 teaspoon black pepper1/4 teaspoon cayenne1/4 teaspoon ground nutmeg2 teaspoon ground allspice1/4 teaspoon ground cinnamon
*cook until at least 145 F. internal temp
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