Jamaican Jerk Pork: Date Added: 18 Nov 2009
Listed in: Pork

3 tbsp vegetable oil
4 cloves garlic, minced
1 scotch bonnet chili pepper, seeded, and, minced
2 tbsp chopped fresh thyme
1 tbsp paprika
2 tsp allspice
2 tsp pepper
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp nutmeg
2 x 12 oz pork, tenderloin

In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead:

Cover and refrigerate for up to 24 hours.) Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.

Transfer to cutting board; tent with foil and let stand 5 minutes. Cut into 1/2-inch (1 cm) thick slices.

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