Recipe - Jerk Marinated Pork

2 tablespoon Salt
1 tablespoon Thyme; fresh
1 teaspoon Allspice; ground
1 teaspoon Cinnamon; ground
1 teaspoon Nutmeg; freshly grated
1 teaspoon Cracked black pepper
2 Jalapeno peppers; seeded and
minced , (up to 6)
One fourth cup Worcestershire sauce
One fourth cup Green onions; thinly cut or sliced up
One fourth cup Onion; minced
4 Cloves garlic; minced
One fourth cup White vinegar
2 tablespoon Oil
2 Pork tenderloins; trimmed

These are some pretty good recipes for chileheads. The original recipes
were from Emeril, but I have kicked it UP! I have used Hbs dried and
powdered for the Jerk Spice mixture. If I had access to Datil Peppers I
think that would be the best!

Combine all dry ingredients and mix. Mix in rest of ingredients either by
hand or in food processor. Place pork in a nonreactive container and cover
with marinade. Let marinate in refrigerator for a few hours or overnight.

On a hot grill, let cook 5 to 6 minutes per side, basting occasionally. To
serve, slice on angle and serve with Jamaican Spiced Vegetables.

Posted to CHILEHEADS DIGEST by Shantihhh@aol.com on Dec 4, 1998, converted
by MM_Buster v2.0l.