| 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 |
tb |
Fresh ginger; peeled, minced |
| 1 |
ts |
Ground nutmeg |
| 1 |
ts |
Ground allspice |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
|
Scotch bonnet pepper <<<or>> |
| 1 |
|
Serrano chili |
| 1 |
ts |
Salt |
| 1/2 |
ts |
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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