Jamaican Pork Tenderloin
1/3 | cup orange juice |
1/3 | cup reduced sodium soy sauce |
3 | tablespoons lemon juice |
2 | tablespoons olive oil |
1 | large onion, chopped |
1 | cup chopped green onions |
1 | jalapeno pepper |
3 | tablespoons minced fresh thyme or 2 teaspoons dried thyme |
3/4 | teaspoon salt |
3/4 | teaspoon each ground allspice, cinnamon and nutmeg |
2 | teaspoons minced fresh gingerroot |
1/4 | teaspoon pepper |
2 | pork tenderloins (1 pound each) |
In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth.
Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from pork.
Grill, covered, over indirect medium heat for 20-25 minutes or until a meat thermometer reads 160°.
Let stand for 5 minutes before slicing.
6 Servings
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