Jamaican Jerk Pork Tenderloins with Gingered BBQ Drizzle

Rinse meat well and pat dry with paper towels. Rub the lime juice all over the meat, place in a nonreactive bowl, and set aside, refrigerated, for 15 minutes. Add the Jerk Marinade and turn to coat meat well. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Preheat a grill to medium-low. Remove the meat from the marinade , leaving some of the marinade clinging to the surface of the meat. Season the meat with the kosher salt and lightly oil the grill grates. Place the tenderloins on the grill and cook, turning occasionally, until the pork is just cooked through and nicely browned on the outside and a thermometer inserted into the center registers 145 to 150 degrees F, 28 to 30 minutes. Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving. When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate, drizzled with the Gingered BBQ Drizzle. Fried plantains and/or any sweet potato dish would both make nice accompaniments to the pork.

cup chopped fresh thyme leaves 1 cup chopped green onions 1/2 cup chopped parsley leaves 1/2 cup minced onion 2 tablespoons brown sugar 2 crushed bay leaves 2 teaspoons ground allspice 1 teaspoons ground nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon coriander seeds 2 Scotch bonnet chiles, seeded 1 1/2 tablespoons minced garlic 1 tablespoon minced fresh ginger 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 cup plus 2 tablespoons vegetable oil 1/4 cup soy sauce 3 tablespoons lime juice 2 tablespoons vinegar In the bowl of a food processor combine the thyme, green onions, parsley , onion, brown sugar, bay leaves, allspice, nutmeg, cinnamon , coriander seeds, chiles, garlic, ginger , salt, pepper, and vegetable oil and process to a smooth paste. Transfer to a nonreactive bowl and stir in the soy sauce, lime juice, and vinegar . Refrigerate, in a glass container with a lid, until ready to use. Any unused marinade will keep for up to 1 month. Yield: about 1 1/2 cups marinade 6 tablespoons ketchup 1 tablespoon Worcestershire sauce 1/4 cup pineapple juice 1 tablespoon butter 2 tablespoons fresh lime juice 2 tablespoons vinegar 1/4 cup firmly packed brown sugar 2 tablespoons minced fresh ginger 1 tablespoon Tamarind pulp 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon minced garlic 1/2 Scotch bonnet chile , seeded and minced Combine all ingredients in a small saucepan and cook over medium heat until reduced enough to coat the back of a spoon, about 10 minutes. Serve the sauce either warm or at room temperature, drizzled over the Jerk Pork Tenderloins. Yield: about 1 cup