The sweet and spicy marinade gives the pork tenderloin amazing flavor for a 5-star grilling sensation.

Steven Raichlen
Recipe by Cooking Light May 2001

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 3 ounces pork)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 15 ingredients in a blender or food processor, and process until smooth.

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  • Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

  • Prepare grill.

  • Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).

Chef's Notes

This fiery barbecue was invented by runaway slaves as a means of preserving meats without refrigeration. Here, we butterfly the pork tenderloin to increase the surface area for the Scotch bonnet pepper marinade to penetrate.

Nutrition Facts

248 calories; calories from fat 27%; fat 7.5g; saturated fat 2g; mono fat 2.8g; poly fat 2g; protein 36.9g; carbohydrates 7.1g; fiber 1.5g; cholesterol 111mg; iron 3.1mg; sodium 1126mg; calcium 52mg.