Just wanted to have a little taste of the Islands one weekend! :-)
Serving suggestion: Caribbean-style Rice & Beans - Recipe: CLICK HERE!
2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 to 4 habanero or jalapeno peppers, seeded and chopped
1 (1 1/2-pound) pork tenderloin, trimmed
|A small pork tenderloin is pretty reasonably priced.|
|I don't usually have fresh ginger root on hand, but I keep|
ginger paste in the fridge as an alternative (Asian market).
|If you don't have fresh peppers, it's ok to use the jar variety in a pinch.|
Place first 15 ingredients in a blender or food processor, and process until smooth.
|Put ingredients in the blender|
|After blending, you get this creamy, heavenly-scented marinade!|
|Whenever I marinade meat, I poke a few holes in it|
with a toothpick so some of the flavor can get inside!
|Seal and refrigerate!|
Prepare grill by preheating to 300-350° and brushing a little oil on the grates or use cooking spray.
Grill 8 minutes on each side or until meat thermometer registers 150-160°.
|Turn meat 90 degrees about every 8 minutes.|
|Cook until internal temperature is 150-160 degrees.|
Remove from grill, cover and let rest at least 3 - 5 minutes before cutting.
|Cover and let rest 3- 5 minutes before cutting.|