6 large green onions, cut into 1-inch pieces
3 medium garlic cloves, peeled
1 tsp. salt
1 tbsp ground thyme
1/2 tsp black pepper
2 tsp ground allspice
2 lb pork tenderloin, lean
2 tbsp white vinegar
1 large pineapple
3 tsp bay leaf (3 leaves broken into pieces)
2 whole jalapeno peppers, seeds and membrane discarded, chopped
Use a food processor with knife blade attached and blend green onions, bay leaves, garlic, jalapenos, vinegar, thyme, allspice, salt and pepper to a thick paste.
Rub tenderloins all over with jerk paste, cover and refrigerate 1 hour or overnight.
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
With a sharp knife, cut pineapple lengthwise through crown to stem end into 8 wedges, (leaving on leafy crown), or cut 2 small pineapples in the same way into 4 wedges.
Place tenderloins on hot grill rack.
Cover grill and cook, turning once, until browned on the outside and slightly pink in the center. (18 to 22 minutes).
While tenderloins are cooking, add pineapple wedges, cut sides down, to same grill, cook, turning once, until golden brown and heated through, 5 to 8 minutes.
When done let pork stand 5 minutes.
Transfer pineapple to platter. Transfer tenderloins to cutting board and slice thin.
- Total Fat
- 5.4 g
- Saturated Fat
- 2.0 g
- 45 mg
- 328.2 mg
- Total Carbohydrate
- 11.5 g
- Dietary Fiber
- 3 g
- 19.4 g