Jamaican jerked pork tenderloins Recipe

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Jamaican jerked pork tenderloins

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Asian, Central American, Chinese, Entrees, Ethnic, Exotic, Jamaican, Jams & Jellies, North American, Pork

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Ingredients:

2		Pork tenderloins (1-?lb)
1/2	cup	Onions, chopped
2		Garlic cloves, slivered
1/2	small	Hot pepper
2	tbsp	Low-sodium soy sauce
1	tbsp	Vegetable oil
1	tsp	Orange rind, grated
1	tsp	Lemon rind, grated
2	tbsp	Orange juice
1		Piece fresh ginger (1-inch)
1/2	tsp	Dried thyme
1/4	tsp	Cinnamon
1/4	tsp	Ground allspice
1/4	tsp	Ground nutmeg
1/4	tsp	Curry powder
1/4	tsp	Salt
1/4	tsp	Pepper

Procedures:

1	Choose pork tenderloins that are at least ?lb each.
2	Jamaican in origin, this dish can be prepared with chicken breasts or legs, too.
3	If you like your food spicy hot, simply increase the amount of hot pepper.
4	If fresh hot peppers are unavailable, use ?ts hot pepper sauce, or reduce amount to suit your family.
5	You can also use ?ts dried ground ginger when fresh is not at hand.
6	Trim pork tenderloins; place in shallow glass dish.
7	Set aside.
8	In food processor, pure onions, garlic, hot pepper, soy sauce, oil, orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice, nutmeg, curry powder, salt and pepper.
9	Pour onion mixture over pork tenderloins, turning to coat all sides.
10	Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours, turning pork occasionally.
11	Reserving marinade, transfer pork to foil-lined rimmed baking sheet.
12	Broil, basting once with marinade, for about 20 minutes or until meat is browned but still has hint of pink inside.
13	Tent with foil; let stand for 10 minutes before serving.