Pork Tenderloin W/ Jamaican Spices

Ok, so I didn’t make the “1 recipe a week” goal, but I’m still at it!  Today is a great day to brush the wet snow off the Buffalo Bills grill cover, and fire up the command station to make:

Pork Tenderloin with Jamaican Spices
Here is what we need for this:
9 Tbsp extra virgin olive oil
9 Tbsp fresh lime juice
6 1-inch long pieces of peeled ginger
1.5 Tbsp of kosher salt
1 Tbsp ground allspice
1 Tbsp ground coriander 
1 Tbsp freshly ground black pepper
3 1-1/2 pork tenderloins 
Now clearly i’m not making this recipe to accommodate 3 pork tenderloins.  We are going to be cooking just one.
You you first want to put the first 7 items in a food processor and and blend it up nicely until it turns into a thicker liquid, almost a paste.  Mine ended up being slightly more watery but still thick enough.  You then want to take your tenderloin and cut it down the middle like a hot dog bun.  Don’t slice it all the way through, do it just as you would if you were slicing a hot dog bun.  This creates a nice little grove for the marinade to rest in while coating the rest of the pork.  It also helps the tenderloin to cook quicker while keeping moist and tender. 

After you pour the marinade you just created over the pork, pop it in the fridge for an hour to marinate.  The maximum time this should marinate is 1 day.  I did it for an hour and it worked great.
Now lets get to the grill. In the winter, I tend to drink stouts, and when I’m grilling, I always have a beer in hand.  It helps me relax and really take in the grilling, especially when I’m standing in freezing temperatures with the snow.  It’s oddly awesome.

 
Lets get to grilling.  I cranked up all four burners on this baby to reach an internal temp of a little over 300 degrees Fahrenheit.  I then oiled up the grates and put the heat on 2 of the burners to the lowest setting.  It was this side that I laid the pork down while the side without anything on it stayed at a higher temp.  This allows a slower cook of the pork without charing the outside. 

Heat until pork is at an internal temp of 145 degrees.  Never press on your meats while they are on the grill, leave it be!

This recipe was totally delicious and by far the best one I’ve cooked from this book.  Its simple, quick, and very delicious.  If you want a recipe for pork tenderloin that packs an impressive taste.  This is a good one.

Cheers!

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