Categories: Pork

Ingredients

• 2 1-pound pork tenderloins
• 1 small onion, chopped
• 2 Tbsp. soy sauce
• 1 Tbsp. fresh ginger, grated
• 1 Tbsp. olive oil
• 1/4 cup vinegar
• 1/4 cup brown sugar
• 2 tsp. ground allspice
• 1 Tbsp. fresh thyme, chopped
• 1/4 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• Salt and pepper to taste
• 4 serrano peppers, seeded and chopped
• 3 cloves garlic, minced

Directions

1. Slice tenderloins lengthwise without cutting all the way through.

2. Combine remaining ingredients in a food processor and blend. Pour mixture over pork and refrigerate for several hours to allow flavors to blend.

3. Remove pork from marinade and grill over medium-hot coals until pork is done; you may baste pork with remaining marinade as you grill.

4. If you would like to use hotter peppers feel free. Serrano peppers are about a 7 on a scale of 10 for heat. Habanero peppers and scotch bonnets are the hottest with a 9-10 rating. If you prefer less heat, try using an Anaheim pepper that rates about a 3 but still has great flavor.

5. The Skinny: Pork tenderloins are very lean. You could use a sugar substitute for the brown sugar but it probably isn’t necessary since the brown sugar is just part of the marinade.

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