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If you like to grill, this is awesome !!

Jamaican Jerk Pork Tenderloin

>From Cooking Light

This fiery barbecue was invented by the Maroons, or runaway slaves, as a
means of preserving meats without refrigeration. The more Scotch bonnet
peppers you use, the more authentic the flavor. Use one pepper for a mildly
spicy dish and four for a very spicy dish. (To approximate the heat of the
authentic jerk marinade, you would have to use 12 Scotch bonnet peppers.)
Here, we butterfly the pork to increase the surface area for the marinade to
penetrate. This recipe will also work with pork loin.

2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
1 (1 1/2-pound) pork tenderloin, trimmed
Cooking spray

Place first 15 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 green onion mixture in a
dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3
to 24 hours. 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).

Yield: 4 servings (serving size: 3 ounces pork)

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