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Jamaican Jerk Pork

bbq, pork

3 tablespoons vegetable oil
4 cloves garlic; minced
1 Scotch Bonnet chili pepper; seeded and minced
2 tablespoons chopped fresh thyme
1 tablespoon paprika
2 teaspoons (each) allspice and pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon (each) ground cinnamon and nutmeg
2 pork tenderloins (12 oz)

In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.) Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 5 minutes. Cut into 1/2-inch thick slices. Substitution: Instead of pork tenderloins, use 6 boneless skinless chicken breasts or boneless pork chops. Or try 1 pound tofu cut into generous 1/4-inch thick slices.

Contributor: Canadian Living Magazine, June, 2000

Yield: 6 servings

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