Jamaican Jerked Pork Tenderloins

Ingredients

2 pork tenderloins (about one and one-half pounds)
One-half cup chopped onions
2 garlic cloves, slivered
One-half small Scotch bonnet or jalapeno pepper
2 tablespoons low-sodium soy sauce
1 tablespoon vegetable oil
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
2 tablespoons orange juice
1 piece fresh ginger
One-half teaspoon dried thyme
One-fourth teaspoon ground cinnamon
One-fourth teaspoon ground allspice
One-fourth teaspoon grated nutmeg
One-fourth teaspoon curry powder
One-fourth teaspoon salt
One-fourth teaspoon pepper

Instructions

Trim the pork tenderloins and place in shallow glass dish. Set aside. In food processor, puree the onions, garlic, hot pepper, soy sauce, oil, orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice, nutmeg, curry powder, salt and pepper.

Pour the mixture over the pork tenderloins, turning to coat all sides. Cover with plastic film and refrigerate for at least 2 hours or up to 8, turning the meat occasionally.

Reserving the marinade, transfer the pork to a foil-lined rimmed baking sheet. Broil, basting once with marinade, for about 20 minutes or until the meat is browned but still has hint of pink inside. Tent with foil; let stand for 10 minutes before carving to serve. This can also be done over a low to medium heat grill for about 20 minutes. Check to make sure internal temperature is at least 165 degrees Fahrenheit.