Jerk Pork Tenderloin - Smokehouse Pit Beef

Ingredients

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