Caribbean Jerk Pork

2 c. coarsely chopped green onions
1/2 c. coarsely chopped onion
2 Tbsp. Pink Grapefruit White Balsamic
1 Tbsp. soy sauce
1 Tbsp. Mild Extra Virgin Olive Oil (or try Persian Lime)
2 tsp. kosher salt
2 tsp. fresh thyme
2 tsp. brown sugar
2 tsp. chopped peeled fresh ginger
1 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1/8 tsp. ground cinnamon
Juice from 1/2 of a lime
2 garlic cloves, minced
1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
1 (1 1/2-lb.) pork tenderloin, trimmed
Cooking spray


Place first 16 ingredients in a blender or food processor, and process until smooth. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and jerk marinade in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator over night. **Save some marinade for dipping!** Remove pork from dish or bag; discard remaining marinade. Prepare grill. Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).

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