| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jamaican | Bbq, Ethnic, Meats | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Onion, chopped |
| 1 1/2 | c | Green onion, chopped |
| 1 | c | Olive oil |
| 1/2 | c | Orange juice |
| 1/2 | c | Soy sauce |
| 1/4 | c | Fresh lemon juice |
| 1/4 | c | Fresh thyme leaves |
| 1 | T | Fresh ginger, peeled minced |
| 1 | t | Ground nutmeg |
| 1 | t | Ground allspice |
| 1 | t | Ground cinnamon |
| 1/2 | Scotch bonnet pepper <<<or>> | |
| 1 | Serrano chili | |
| 1 | t | Salt |
| 1/2 | t | Ground black pepper |
| 2 | 12-oz pork tenderloins, cut |
INSTRUCTIONS
Recipe by: Bon Appetit 6/95 Combine all ingredients except pork in processor and puree until smooth pas mixture evenly over pork. Place in 13x9x2-inch glass dish. Cover and chil overnight. Prepare barbecue (medium-high heat). Remove Pork from marinade. Grill pork inserted into thickest part registers 155 degrees, turning occasionally, ab to cutting board and cut into 1-inch slices. Serve hot. Format Noma Wrenn Posted to MC-Recipe Digest V1 #467 by Nancy Berry <nlberry@prodigy.net> on Feb 02, 1997.
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