Categories: Pork
Ingredients
- 2 1-pound pork tenderloins
- 1 small onion, chopped
- 2 Tbsp. soy sauce
- 1 Tbsp. fresh ginger, grated
- 1 Tbsp. olive oil
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 2 tsp. ground allspice
- 1 Tbsp. fresh thyme, chopped
- 1/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- Salt and pepper to taste
- 4 serrano peppers, seeded and chopped
- 3 cloves garlic, minced
Directions
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Slice tenderloins lengthwise without cutting all the way through.
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Combine remaining ingredients in a food processor and blend. Pour mixture over pork and refrigerate for several hours to allow flavors to blend.
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Remove pork from marinade and grill over medium-hot coals until pork is done; you may baste pork with remaining marinade as you grill.
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If you would like to use hotter peppers feel free. Serrano peppers are about a 7 on a scale of 10 for heat. Habanero peppers and scotch bonnets are the hottest with a 9-10 rating. If you prefer less heat, try using an Anaheim pepper that rates about a 3 but still has great flavor.
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The Skinny: Pork tenderloins are very lean. You could use a sugar substitute for the brown sugar but it probably isn’t necessary since the brown sugar is just part of the marinade.