Ingredients Jump to Instructions ↓

  1. 2 pork tenderloins (about one and one-half pounds)

  2. One-half cup chopped onions

  3. 2 garlic cloves, slivered

  4. One-half small Scotch bonnet or jalapeno pepper

  5. 2 tablespoons low-sodium soy sauce

  6. 1 tablespoon vegetable oil

  7. 1 teaspoon grated orange rind

  8. 1 teaspoon grated lemon rind

  9. 2 tablespoons orange juice

  10. 1 piece fresh ginger

  11. One-half teaspoon dried thyme

  12. One-fourth teaspoon ground cinnamon

  13. One-fourth teaspoon ground allspice

  14. One-fourth teaspoon grated nutmeg

  15. One-fourth teaspoon curry powder

  16. One-fourth teaspoon salt

  17. One-fourth teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Trim the pork tenderloins and place in shallow glass dish. Set aside. In food processor, puree the onions, garlic, hot pepper, soy sauce, oil, orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice, nutmeg, curry powder, salt and pepper.

  2. Pour the mixture over the pork tenderloins, turning to coat all sides. Cover with plastic film and refrigerate for at least 2 hours or up to 8, turning the meat occasionally.

  3. Reserving the marinade, transfer the pork to a foil-lined rimmed baking sheet. Broil, basting once with marinade, for about 20 minutes or until the meat is browned but still has hint of pink inside. Tent with foil; let stand for 10 minutes before carving to serve. This can also be done over a low to medium heat grill for about 20 minutes. Check to make sure internal temperature is at least 165 degrees Fahrenheit.


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