Barely jerked BBQ pork

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)
  1. Slice garlic cloves in half.
  2.  Core and seed jalapeño, then coarsely chop.
  3. Slice onion.
  4. Place all in a food processor.
  5. Add coriander, lime juice, paprika, sugar and seasonings.
  6. Pulse until a paste forms, scraping down sides as necessary.
  7. Rub evenly over pork.
  8. Place on a plate.
  9. Cover with a bowl so coating won’t be disturbed.
  10. Refrigerate at least 1 hour, preferably overnight.
  1. Lightly oil grill and heat barbecue to medium.
  2. Tuck skinny end of tenderloins underneath meat.
  3. 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.
  4. Remove from grill.
  5. 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.

 

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