Jerk Pork Tenderloin
Ingredients
1 medium onion coarsely chopped
3 medium scallions (green onion) chopped
2 Scotch bonnet chiles seeded and chopped, or to taste
2 cloves garlic chopped
1 tablespoon five spice powder
1 tablespoon all spice berries coarsely ground
1 tablespoon black pepper coarsely ground
1 teaspoon dried thyme crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup soy sauce
1/2 teaspoon of browning sauce
1 tablespoon vegetable oil
2 3 1/2 to 4 pound chickens halved through breast, or quartered
Directions
1. In a food processor, combine the onion, scallions, chiles, garlic, five spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce, browning and oil in a steady stream. Pour the marinade into a large, shallow dish, add the pork and turn and rub to coat. Cover and refrigerate for at least 4 hours or overnight, turning pork every now and then. Bring the pork to room temperature before proceeding.
2. Pre-heat your oven broiler. Make sure to move the oven rack so the pork will be 6 inches below broiler. Also, place the broiler pan you will be cooking the pork on in the oven while it preheats so it will be hot.
3. When the oven is hot, remove the broiler pan and place the pork on the pan. Put the chicken in the oven, turn pork often.
4. Enjoy! When pork is cooked through serve with your preferred side dishes.
