Serves 6-8
The marinade is key to this dish! It infuses each juicy bite of pork with the complex flavors of bright citrus, warm spices, and just the right amount of habanero heat. Pork tenderloins are easy to get right on the grill when grilling by temperature.
Ingredients:
2 (1-1/2 pound) pork tenderloins, trimmed
Marinade Ingredients:
2 cups coarsely chopped scallionsÂ
1/2 large white onionÂ
1/2 cup cilantro, minced
1-inch fresh ginger, peeled and minced
2 garlic cloves, mincedÂ
1 habanero pepper, seeded and choppedÂ
2 tablespoons white vinegarÂ
2 tablespoon soy sauceÂ
2 tablespoon olive oilÂ
Juice of 1 orange, fresh squeezed
Zest and juice of 1 lime
2 tablespoons brown sugarÂ
2 teaspoons kosher saltÂ
1 teaspoon dried thyme
1/2 teaspoon black pepperÂ
1/2 teaspoon ground allspiceÂ
1/4 teaspoon ground nutmegÂ
1/4 teaspoon ground cloves
1/8 teaspoon ground cinnamon
Directions:
1. Blend all of the marinade ingredients together using a high-powered blender. Add the marinade to a large plastic bag, and add the two tenderloins. Remove any air, and seal the bag. Marinate for 4-24 hours in the refrigerator.
2. Fire up the grill! Set up an direct/indirect grill. Place the tenderloins on the direct heat. Let sear for 5 minutes, then flip to the other side for another 5 to 7 minutes. If the pork begins to get overly seared, move to the indirect side of the grill. Cook until the internal temperature reaches 145 degrees F.
3. Remove the tenderloins from the grill, and cover with a piece of foil and allow the meat to rest for 10 minutes.
4. Slice and serve while warm.
