directions
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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
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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.
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)