| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Jamaican | 1 | Servings | |
INGREDIENTS
| 2 | tb | Salt |
| 1 | tb | Thyme; fresh |
| 1 | ts | Allspice; ground |
| 1 | ts | Cinnamon; ground |
| 1 | ts | Nutmeg; freshly grated |
| 1 | ts | Cracked black pepper |
| 2 | Jalapeno peppers; seeded and diced, (up to 6) | |
| 1/4 | c | Worcestershire sauce |
| 1/4 | c | Green onions; thinly sliced |
| 1/4 | c | Onion; diced |
| 4 | Cloves garlic; minced | |
| 1/4 | c | White vinegar |
| 2 | tb | Oil |
| 2 | Pork tenderloins; trimmed |
INSTRUCTIONS
These are some pretty good recipes for chileheads. The original recipes were from Emeril, but I have kicked it UP! I have used Hbs dried and powdered for the Jerk Spice mixture. If I had access to Datil Peppers I think that would be the best! Combine all dry ingredients and mix. Mix in rest of ingredients either by hand or in food processor. Place pork in a non-reactive container and cover with marinade. Let marinate in refrigerator for a few hours or overnight. On a hot grill, let cook 5 to 6 minutes per side, basting occasionally. To serve, slice on angle and serve with Jamaican Spiced Vegetables. Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 4, 1998, converted by MM_Buster v2.0l.
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