The Marinade:- 2 cups coarsely chopped green onions
- 1/2 cup coarsely chopped onion
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 teaspoons fresh thyme
- 2 teaspoons brown sugar
- 2 teaspoons chopped peeled fresh ginger
- 1 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cinnamon
- 2 garlic cloves, minced
- 1 to 4 Scotch bonnet or habanero peppers, seeded and chopped (or any hot peppers you like)
Slice 1 (1 1/2-pound) pork tenderloin lengthwise, cutting to, but not through, the other side. Open halves, laying each side flat.
Combine pork and green onion mixture in a dish or large zip-top plastic bag.
Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.
Prepare grill.
Place pork on grill rack; grill 8 minutes on the first side then 4 minutes the second side or until meat thermometer registers 160° (slightly pink). I placed it directly over the hot coals and left the cover off. It really depends on your grill and how hot the coals (or burners) are.
Slice thin and enjoy with cole slaw, roasted fingerling potatoes and even a mango salsa!
