Recipe: Jerk Pork June 17, 2010

Jerk Pork

Ingredients

• 2  cups  coarsely chopped green onions
• 1/2  cup  coarsely chopped onion
• 2  tablespoons  white vinegar
• 1  tablespoon  soy sauce
• 1  tablespoon  vegetable oil
• 2  teaspoons  kosher salt
• 2  teaspoons  fresh thyme
• 2  teaspoons  brown sugar
• 2  teaspoons  chopped peeled fresh ginger
• 1  teaspoon  ground allspice
• 1/4  teaspoon  ground nutmeg
• 1/4  teaspoon  black pepper
• 1/8  teaspoon  ground cinnamon
• 2  garlic cloves, minced
• 1  to 4 Scotch bonnet or habanero peppers, seeded and chopped
• 1  (1 1/2-pound) pork tenderloin, trimmed
• Cooking spray

Directions

Place first 15 ingredients in a blender or food processor, and process until smooth.

Slice pork lengthwise, cutting to, but not through, other side.

Open halves, laying each side flat.

Slice each half lengthwise, cutting to, but not through, other side; open flat.

Combine pork and green onion mixture in a dish or large zip-top plastic bag.

Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

Prepare grill.

Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).