2 cups green onions chopped
1 orange zested & juiced
1/2 cup diced red onion
2 tablespoons apple cider vinegar
1 tablespoon worcestershire sauce
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons brown sugar
2 tsps grated fresh ginger
1 tsp allspice
1/4 tsp paprika
1/4 tsp nutmeg
1/4 tsp black pepper
1/2 tsp cinnamon
2 cloves garlic
4 jalapeno peppers, seeded minced
2 lbs pork tenderloin
Place all ingredients except the pork tenderloins in a blender & blend until smooth,
Place pork tenderloins in a gallon ziplok bag, add the marinade & seal.
Refrigerate for 12-24 hours -- the longer the better.
Preheat grill to high.
Discard the marinade.
Grill the pork for 5-6 minutes on each side, or until slightly charred on the outside, & an instant-read thermometer inserted into the center of the thickest part of the meat registers 145 degrees.
Remove meat from the grill and set aside to rest for at least 5 minutes before slicing.