Ingredients
1/4 cup canola oil
2 scallions, thickly sliced
2 garlic cloves, smashed
2 Scotch bonnet or habanero chiles, stemmed and seeded
1 tablespoon low-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon light brown sugar
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon thyme leaves
1/4 teaspoon freshly grated nutmeg
One 1-inch piece of fresh ginger
2 pork tenderloins (14 ounces each)
Salt
Preparation
1.In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours. 2.Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.
