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Saunders, Bill
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La Belle Cuisine
Grilled Marinated Pork with
Jamaican Spices
Mark's Place, Miami
Bon Appetit June 1995
Bon Appetit - One Year Subscription
"At the
restaurant, this excellent pork would be served with a variety
of accompaniments, which
might include black beans, corn, baked
plantains,
yellow yams and calabaza."
1 1/2 cups chopped onion
1 1/2 cups chopped green onion
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 tablespoon minced peeled fresh ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 Scotch bonnet pepper or 1 serrano chile
1 teaspoon salt
1/2 teaspoon ground black pepper
Two 12-ounce pork tenderloins, cut in half crosswise
Combine all ingredients except pork in processor and purée until
smooth paste forms. Spread mixture evenly over pork. Place in 13-by-9-by-2-inch glass
dish. Cover and chill at least 6 hours or overnight.
Prepare barbecue (medium-high heat).
Remove pork from marinade. Grill pork until thermometer inserted into thickest part
registers 155 degrees F., turning occasionally, about 15 minutes. Transfer to cutting board and
cut
into 1-inch slices. Serve hot. Serves 4.
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