Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Salt |
| 1 tablespoon | Thyme, fresh |
| 1 teaspoon | Allspice, ground |
| 1 teaspoon | Cinnamon, ground |
| 1 teaspoon | Nutmeg, freshly grated |
| 1 teaspoon | Cracked black pepper |
| 2 \N | Jalapeno peppers, seeded and |
| \N \N | Diced |
| ¼ cup | Worcestershire sauce |
| ¼ cup | Green onions, thinly sliced |
| ¼ cup | Onion, diced |
| 4 \N | Cloves garlic, minced |
| ¼ cup | White vinegar |
| 2 tablespoons | Oil |
| 2 \N | Pork tenderloins, trimmed |
Combine all dry ingredients and mix. Mix in rest of ingredients either by hand or in food processor. Place pork in a non-reactive container and cover with marinade. Let marinate in refrigerator for a few hours or overnight.
On a hot grill, let cook 5 to 6 minutes per side, basting occasionally. To serve, slice on angle and serve with Jamaican Spiced Vegetables.
EMERIL GRILLS SHOW #EG03