JAMAICAN JERK PORK TENDERLOIN
ingredients
- 1 tablespoon paprika
- 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 6 green onions, white part only
- 6 jalapeno chilies, halved, with or without seeds
- 3 tablespoons red wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 pork tenderloins (about 1-3/4 pounds total)
directions
-
1
In a food processor combine the paprika, nutmeg, cinnamon, green onions, chilies, vinegar, soy sauce, oil, salt and pepper and puree
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2
Pour into a jar and refrigerate overnight to develop flavors. Trim pork of all fat and silverskin
-
3
Spread rub all over the pork, cover and refrigerate for 3 hours
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4
Rotate one tenderloin on each spit rod for 30 minutes or until pork reaches an internal temperature of 155 to 160 degrees on the instant thermometer.