Serves 6
Ingredients
1 Tbsp. apple cider vinegar
1 bunch finely chopped scallions, white and green
1 to 2 small Scotch bonnet or Habañero chiles, seeded and minced (use gloves or a fork to hold the chiles)
2 Tbsp. soy sauce
2 Tbsp. fresh lime juice
1 Tbsp. ground allspice
2 cloves garlic, minced
2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1 Tbsp. honey
2 Tbsp. fresh thyme leaves, roughly chopped
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. oil
2 large pork tenderloins, trimmed of fat and sliver skin, rinsed and patted dry
|  | | Bowl, placemat and cutting board provided by crate & barrel | | | 1. Place vinegar, scallions, chile, soy sauce, lime juice, allspice, garlic, salt, pepper, honey, thyme, cinnamon, nutmeg and oil into a food processor. Purée mixture into a smooth paste.
2. Place the pork into a freezer zip lock bag with marinade mixture. Close bag and squeeze with hands to move marinade around, coating all of the pork. Remove excess air and reseal. Place in the refrigerator overnight or for 4 to 6 hours. Turn the bag over a couple times.
3. Heat grill to medium high. When hot, lightly oil the grate of the grill.
4. Remove pork loins from the marinade, removing most but not all of the marinade, and place on the grill. Cook for 12 to 15 minutes, turning two times. An instant-read thermometer should read 150° F.
5. Remove from the grill, place on a platter and cover for 10 minutes in a warm spot. Slice thin, cutting at an angle.
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