Recipe - Jamaican Jerked Pork Tenderloins

2 Pork tenderloins (1One half lb)
One half cup Onions, chopped
2 Garlic cloves, slivered
One half small Hot pepper
2 tablespoon Lowsodium soy sauce
1 tablespoon Vegetable oil
1 teaspoon Orange rind, grated
1 teaspoon Lemon rind, grated
2 tablespoon Orange juice
1 Piece fresh ginger (1inch)
One half teaspoon Dried thyme
One fourth teaspoon Cinnamon
One fourth teaspoon Ground allspice
One fourth teaspoon Ground nutmeg
One fourth teaspoon Curry powder
One fourth teaspoon Salt
One fourth teaspoon Pepper

Choose pork tenderloins that are at least Three fourths pound each. Jamaican in origin,
this dish can be prepared with chicken breasts or legs, too. If you like
your food spicy hot, simply increase the amount of hot pepper.

If fresh hot peppers are unavailable, use One half teaspoon hot pepper sauce, or
reduce amount to suit your family. You can also use One half teaspoon dried ground
ginger when fresh is not at hand.

Trim pork tenderloins; place in shallow glass dish. Set aside.

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.

Pour onion mixture over pork tenderloins, turning to coat all sides. cover
with plastic wrap and refrigerate for at least 2 hours or up to 8 hours,
turning pork occasionally.

Reserving marinade, transfer pork to foillined rimmed baking sheet. Broil,
basting once with marinade, for about 20 minutes or until meat is browned
but still has hint of pink inside. Tent with foil; let stand for 10 minutes
before serving. PA_Meadows@msn.com

Posted to MMRecipes Digest V4 #195 by "Griff" wgriffin@ix.netcom.com on
Jul 28, 1997