Cook Time
25 min
Yields
6 servings
Get the sweet and spicy flavours of the islands with this delicious jerk pork.
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ingredients
3
Tbsp vegetable oil
4
cloves garlic, minced
1
scotch bonnet chili pepper, seeded, and, minced
2
Tbsp chopped fresh thyme
1
Tbsp paprika
2
tsp allspice
2
tsp pepper
1
tsp ground cumin
½
tsp salt
¼
tsp ground cinnamon
¼
tsp nutmeg
2 12
oz pork, tenderloin
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directions
Step 1
In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Step 2
Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
Step 3
Transfer to cutting board; tent with foil and let stand 5 minutes.
Step 4
Cut into 1/2-inch (1 cm) thick slices.