Grilled Jerk Pork Tenderloin Recipe

• 2 Habanero Peppers (seeded)
• 1 small Onion (chopped)
• 2 bunches Green Onions (chopped)
• 1 in piece fresh Ginger (peeled and thinly sliced)
• 3 cloves Garlic (peeled)
• 1/4 cup Apple Cider
• 1/4 cup White Vinegar
• 3 tbsp Soy Sauce
• 2 tbsp Olive Oil
• 1 1/2 tbsp Brown Sugar
• 3/4 tsp Mustard Seed
• 1 tbsp Salt
• 1 tsp Black Pepper
• 1 tbsp dried Thyme
• 1 tbsp Allspice (ground)
• 1 tsp Nutmeg (ground)
• 1/2 tsp Cinnamon (ground)
• 2 1/2 pounds Pork Tenderloin (butterflied and pounded to 3/4 inch)

• Blend the habanero peppers, onion, green onions, ginger, and garlic in a food processor into a fine paste.
• To it add the cider, white vinegar, soy sauce, olive oil, and sugar.
• Sprinkle the mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon.
• Blend until smooth.
• Take a casserole dish and place the pork tenderloin in it.
• Coat the pork with the jerk marinade and refrigerate for 8 hours.
• Grease the grate of the grill and place the tenderloin slabs over it.
• Grill for 7 minutes each side at about 70 degrees C.
• Cut into thin slice and then serve.