Thursday, July 8, 2010

Grilled Pork Tenderloin with Jamaica Spices

This is one of the best pork tenderloins I've tried.  I thought the flavors were great.

Grilled Pork Tenderloin with Jamaican Spices
Adapted from Food and Wine, The Complete Book of Grilling

3 teaspoons minced garlic
2 Tablespoons fresh lime juice
2 Tablespoons extra-virgin olive oil
2 Tablespoons thyme leaves
1/2 medium onion, diced very small
One 1-inch piece of fresh ginger, minced
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon coarse coriander
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Two 1-pound pork tenderloins, butterflied

In a large ziplock bag, combine all ingredients.  Add the pork and turn until well coated with the spice mixture.  Let it marinade all day.  Light a grill.  Grill the pork over a moderately hot fire for about 10 minutes per side, or until an instant-read thermometer registers 140 degrees for medium.  Transfer the pork to a platter and loosely cover with foil and let rest for 5 minutes before slicing.

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