Categories: dinner

Ingredients

• 2 habanero peppers
• 1 small onion, chopped
• 2 bunches green onions, chopped
• 1 (1 inch) piece fresh ginger, peeled and thinly sliced
• 3 garlic cloves, peeled
• 1/4 cup apple cider
• 1/4 cup white vinegar
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 1/2 tablespoons packed brown sugar
• 3/4 teaspoon mustard seed
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon dried thyme
• 1 tablespoon ground allspice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 1/2 pounds pork tenderloin, butterflied and pounded to 3/4 inch

Directions

1. Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.

2. Place tenderloin in a shallow casserole dish; pour over jerk marinade, massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.

3. Preheat grill for medium -high heat.

4. Lightly oil grate. Cook tenderloin on the grill for 6-7 minutes on each side. Remove meat from grill; slice thinly and serve.

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