pineapple-pork

INGREDIENTS
2 scallions, thickly sliced
2 garlic cloves, smashed
2 habanero chiles, stemmed and seeded
1 tablespoon low-sodium soy sauce
juice of 1 lime
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon thyme leaves
1/4 teaspoon freshly grated nutmeg
One 1-inch piece of fresh ginger
pork tenderloin

DIRECTIONS:
In a blender, combine 3 tablespoons of olive oil with the scallions, garlic, chiles, soy sauce, lime juice, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.

Remove the pork from the marinade. Brush with 1 tablespoon of oil. Grill the pork over moderately low heat, turning occasionally, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the Pineapple-Jicama Salsa.

{17 Jun 2010}