Caribbean Jerk Pork
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Dark rum||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Green onions||4 , chopped|
|Garlic||4 Clove (20 gm), crushed|
|Ginger||2 Tablespoon, grated|
|Hot chili pepper||1 Small, seeded and chopped|
|Ground allspice||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Boneless pork tenderloin||1⁄2 Pound, trimmed of sliver skin|
In a medium, bowl, combine all ingredients except pork.
Add pork, cover bowl, and marinate at least 4 hours or overnight, turning pork occasionally.
Season grill grates; preheat on HI for 5 minutes, then adjust to appropriate cook setting.
Cook 30 to 40 minutes, or until meat is cooked through (160° on a meat thermometer), turning every 5 minutes.
Set aside for 5 minutes before cutting into thin, diagonal slices to serve.