Jerk Pork Tenderloin W/ Pineapple Jicama Salsa

• 1/4 cup canola oil
• 2 scallions, thickly sliced
• 2 garlic cloves, smashed
• 2 Scotch bonnet or habanero chiles, stemmed and seeded
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon light brown sugar
• 2 teaspoons ground allspice
• 1 teaspoon freshly ground black pepper
• 1 teaspoon thyme leaves
• 1/4 teaspoon freshly grated nutmeg
• One 1-inch piece of fresh ginger
• 2 pork tenderloins (14 ounces each)
• Salt

1. 1.In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.
2. 2.Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.

canola oil, scallions, garlic, scotch, soy sauce, lime juice, light brown sugar, ground allspice, freshly ground black pepper, thyme, freshly grated nutmeg, ginger, pork, salt

Taken from www.epicurious.com/recipes/member/views/jerk-pork-tenderloin-w-pineapple-jicama-salsa-50083218 (may not work)