Caribbean Jerked Pork Tenderloins

Ingredients

• 3 tablespoons allspice berries
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 4 teaspoons ground coriander
• 6 scallions, finely chopped
• 3 cloves garlic, peeled and chopped
• 1 Scotch bonnet chili, with seeds
• 2 tablespoons dark rum
• 6 tablespoons water
• 1 ½ teaspoons salt
• Freshly ground pepper to taste
• 2 pork tenderloins

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    351 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 53 grams protein; 164 milligrams cholesterol; 1013 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Grind the allspice berries in a spice grinder and transfer to a blender. Add the cinnamon, nutmeg, coriander, scallions, garlic, chili, rum, water, salt and pepper and blend until a smooth paste forms, scraping down the sides of the jar as needed. Place the pork tenderloins in a shallow baking dish. Wearing rubber gloves, rub the paste all over the pork. Refrigerate several hours or overnight.
2. Preheat broiler. Place the pork 4 inches under the broiler and broil, turning once, until pork is only slightly pink in the center, about 12 to 15 minutes. Let stand for 5 minutes. Cut into 1/4-inch-thick slices and serve.