This is a delicious, fiery marinade. Now that the weather is warming up, time to fire up the grill! I originally made this in November of 2004: almost 14 years ago! I’m going through some recipe binders now and pulling out some old favorites.
Process in a blender or food processor until smooth:
2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 Tb white vinegar
1 Tb soy sauce
1 Tb vegetable oil
pinch of kosher salt
2 tsp fresh thyme
2 tsp brown sugar
2 tsp peeled chopped ginger
1 tsp ground allspice
1/4 tsp nutmeg
1/4 tsp pepper
1/8 tsp cinnamon
2 minced garlic cloves
1-4 scotch bonnet or habanero peppers, seeded and chopped
1 1/2lb pork tenderloin, trimmed
Slice pork lengthwise, cutting to but not through the other side. Open flat and marinate in a dish or bag refrigerated 3-24 hours. Discard remaining marinade, grill 8 minutes on each side or until meat thermometer reaches 160 (slightly pink).
Try serving with Trader Joe’s chimichurri rice.
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