wilkes

Jamaican Pork Tenderloin
Must marinate over night.
1/3 cup orange juice
1/3 cup reduced sodium soy sauce
3 tablespoons lemon juice
2 tablespoons olive oil or canola oil
1 large onion, chopped
1 cup green onion, chopped
1 jalapeno pepper
3 tablespoons fresh thyme, minced or 2 teaspoons dried thyme
3/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ground ginger or 2 teaspoons fresh minced ginger
(fresh is best)
1/4 teaspoon pepper
2 (1 lb) pork tenderloins ( or Chicken )
In a blender or food processor, combine the orange juice, soy
sauce, lemon juice, oil, onion, green onion, jalapeno, thyme,
salt, allspice, cinnamon, nutmeg, ginger and pepper.
Cover and process until smooth.
Pour into a large Ziplock; add the pork, seal and turn to coat.
Refrigerate overnight!
Spray grill rack with no-stick spray before starting the grill.
Drain and discard the marinade from the meat.
Grill, covered, over indirect medium heat for 20-25 minutes or
until a meat thermometer reads 160º.
You can do this in an over at 400º but Jamaicans do on the grill for the best taste.
Let stand for 10 minutes before slicing.
Serves about 4-6
Serve with a nice flavored rice and salad.

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im tired of hamburger meat, im tired of pork chops, chicken, any ideas of a good meal without these meats