Recipe(tried): Jerked Pork Tenderloins (broiled)

JERKED PORK TENDERLOINS

"Jamaican in origin, this dish can be prepared with chicken breasts or legs, too. If you like your food spicy hot, simply increase the amount of hot pepper."

2 pork tenderloins (1 1/2 lbs total)*
1/2 cup chopped onion
2 garlic cloves, slivered
1/2 small fresh hot pepper (or 1/2 teaspoon hot pepper sauce), or to taste
2 tablespoons low-sodium soy sauce
1 tablespoon vegetable oil
1 teaspoon orange rind, grated
1 teaspoon lemon rind, grated
2 tablespoons orange juice
1 (1-inch) piece fresh ginger (or 1/2 teaspoon ground ginger)
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Trim pork tenderloins; place in shallow glass dish. Set aside.

In food processor, puree the remaining ingredients. Pour onion mixture over pork tenderloins, turning to coat all sides.

Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours, turning pork occasionally.

WHEN READY TO COOK:
Reserving marinade, transfer pork to foil-lined rimmed baking sheet.

Broil for about 20 minutes or until meat is browned but still has hint of pink inside, basting once with the reserved marinade within the first 5 minutes of cooking. Tent with foil; let stand for 10 minutes before serving.

*Choose pork tenderloins that are at least 3/4 lb each.

SERVING SUGGESTION:
Serve with baked bananas and rice pilaf, green beans, apple and strawberry cobbler.

Makes 6 servings
Adapted from source: Canadian Living magazine, November 1995