Jerked Pork Tenderloins

Jamaican in origin, this dish can be prepared with chicken breasts or legs, too.

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	2 hours

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Ingredients

3	lbs	pork tenderloin
1/2	cup	onions	chopped
2	each	garlic cloves	slivered
1/2	small	hot chili peppers
2	tablespoons	soy sauce, sodium reduced
1	tablespoon	vegetable oil
1	teaspoon	orange zest	grated
1	teaspoon	lemon zest	grated
2	tablespoons	orange juice
1	each	ginger	1 inch piece
1/2	teaspoon	thyme	dried
1/4	teaspoon	cinnamon
1/4	teaspoon	allspice	ground
1/4	teaspoon	nutmeg	ground
1/4	teaspoon	curry powder
1/4	teaspoon	salt
1/4	teaspoon	black pepper

Directions

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 foil-lined 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.

Notes:

If you like your food spicy hot, simply increase the amount of hot pepper.

If fresh hot peppers are unavailable, use 1/2 ts hot pepper sauce, or reduce amount to suit your family.

You can also use 1/2 ts dried ground ginger when fresh is not at hand.