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Jerk Smeared Pork Tenderloin

This is very similar to the Jerk Chicken recipe that I posted a while back but with some modifications that hold up well with the tenderloin.  I served this with a Lemon Spinach Salad that I need to perfect before I post. 

  • 4 scallions roughly chopped (the whole thing minus the roots)
  • 3 habanero’s stemed and roughly chopped (or to taste)
  • 3 garlic cloves roughly chopped
  • 1 lime zested and juiced
  • 2 Tbsp. canola oil
  • 1 Tbsp. molasses
  • 1 Tbsp. whole allspice crushed (use less if you are doing ground)
  • 1 Tbsp. fresh thyme
  • 2 pork tenderloins (about 1.75 to 2 lbs. worth)

 

Wiz everything up minus pork, in a food processer or blender, then smear marinade all over the pork tenderloins and let rest in the fridge for 2-4 hours (or overnight). 

Marinade

Prepare grill for indirect cooking, mean while let the tenderloins warm up for 15 mins before putting on the grill.  Sear both sides over direct heat (3-4 minutes both sides) then move over to indirect heat to finish cooking (10-15 mins) until juices runs clear.  Let rest for 15 mins, cut on bias and serve.

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