1 1/2 cup Onion, chopped
1 1/2 cup Green onion, chopped
1 cup Olive oil
1/2 cup Orange juice
1/2 cup Soy sauce
1/4 cup Fresh lemon juice
1/4 cup Fresh thyme leaves
1 tbsp Fresh ginger, peeled, minced
1 tsp Ground nutmeg
1 tsp Ground allspice
1 tsp Ground cinnamon
1/2 Scotch bonnet pepper <<<or>>
1 Serrano chili
1 tsp Salt
1/2 tsp Ground black pepper
2 12-oz pork tenderloins, cut
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Recipe by: Bon Appetit 6/95 Combine all ingredients except pork in processor and puree until smooth pas mixture evenly over pork. Place in 13x9x2-inch glass dish. Cover and chil overnight.
Prepare barbecue (medium-high heat). Remove Pork from marinade. Grill pork inserted into thickest part registers 155 degrees, turning occasionally, ab to cutting board and cut into 1-inch slices. Serve hot. |
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