Jerk Pork Tenderloins

Barbeque, Pork


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.