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Post by Jay on Sept 13, 2004 20:36:10 GMT -6
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.
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.
Jay
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