Makes 4 to 6 servings
- 2 large garlic cloves or 1 1/2 tsp (7 mL) bottled chopped garlic
- 1 jalapeño or 1 tsp (5 mL) minced pickled jalapeño
- 1 green onion
- 2 tbsp (30 mL) coarsely chopped fresh coriander
- 1 tbsp (15 mL) freshly squeezed lime juice
- 1 tbsp (15 mL) paprika
- 2 tsp (10 mL) each brown sugar, ground ginger and cinnamon
- 1 tsp (2 mL) each salt and ground black pepper
- 1/4 tsp (1 mL) each ground coriander, allspice and nutmeg
- 2 pork tenderloins, each about 3/4 lb (375 g)
- Slice garlic cloves in half.
- Core and seed jalapeño, then coarsely chop.
- Slice onion.
- Place all in a food processor.
- Add coriander, lime juice, paprika, sugar and seasonings.
- Pulse until a paste forms, scraping down sides as necessary.
- Rub evenly over pork.
- Place on a plate.
- Cover with a bowl so coating won’t be disturbed.
- Refrigerate at least 1 hour, preferably overnight.
- Lightly oil grill and heat barbecue to medium.
- Tuck skinny end of tenderloins underneath meat.
- Grill with lid closed, turning meat occasionally, until springy when pressed and an instant-read thermometer inserted into thickest part of pork reads 155F (70C), 18 to 20 minutes.
- Remove from grill.
- Let stand 5 minutes before slicing.
Great over Chilled Coconut Rice and grilled tomato-and-pineapple skewers. Leftovers will keep well, covered and refrigerated, up to 2 days.