Jerk Pork Tenderloin from The Barbecue Bible by Steven Raichlen

Name: Jerk Pork Tenderloin from The Barbecue Bible by Steven Raichlen
Ingredients: 2 pounds pork tenderloin (3 to 4 tenderloins); 2 to 16 Scotch bonnet chiles, seeded (for a hotter jerk, leave the seeds in); 1 piece (1 inch) peeled fresh ginger, thinly sliced; 3 cloves garlic, peeled; 2 bunches scallions, both white and green parts, trimmed and cut into 1-inch pieces; ½ medium-size onion, cut into 1-inch pieces; 2½ teaspoons ground allspice; ½ teaspoon freshly ground black pepper; 1 tablespoon fresh thyme, or 2 teaspoons dried thyme; ¼ cup distilled white vinegar; 3 tablespoons soy sauce; ½ teaspoon freshly grated nutmeg; ¼ teaspoon ground cinnamon; 1 tablespoon light brown sugar; 3 tablespoons coarse salt (kosher or sea); 2 tablespoons vegetable oil, plus 1 to 2 tablespoons vegetable oil, for basting

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Traditional Jamaican jerk would be made with a whole pig, boned and spread open like a book, marinated with fiery jerk seasoning, and smoke grilled over smoldering allspice wood ( for a complete de...

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Ingredients

2 pounds pork tenderloin (3 to 4 tenderloins)
2 to 16 Scotch bonnet chiles, seeded (for a hotter jerk, leave the seeds in)
1 piece (1 inch) peeled fresh ginger, thinly sliced
3 cloves garlic, peeled
2 bunches scallions, both white and green parts, trimmed and cut into 1-inch pieces
½ medium-size onion, cut into 1-inch pieces
2½ teaspoons ground allspice
½ teaspoon freshly ground black pepper
1 tablespoon fresh thyme, or 2 teaspoons dried thyme
¼ cup distilled white vinegar
3 tablespoons soy sauce
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
1 tablespoon light brown sugar
3 tablespoons coarse salt (kosher or sea)
2 tablespoons vegetable oil, plus 1 to 2 tablespoons vegetable oil, for basting