Jerk Pork

• 1/2 cup chopped scallion
• 4 serrano or jalapeno chiles, chopped with seeds, or 1/2 Scotch bonnet chile, chopped without seeds
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 2 teaspoons ground allspice
• 1 garlic clove, chopped
• 1 teaspoon coarse salt
• 1/2 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon freshly grated nutmeg
• 1 lb boneless pork loin, cut crosswise into 1-inch-thick slices
• 2 teaspoons vegetable oil plus extra for brushing
• 1 tablespoon chopped scallion (optional)

1. Pur&ee marinade ingredients in a small food processor or a blender and transfer to a sealable plastic bag.
2. Put pork in bag, turning to coat, and seal bag.
3. Marinate pork, chilled, turning occasionally, 8 hours.
4. Brush a well-seasoned cast-iron ridged grill pan lightly with some oil and heat over moderately high heat until hot but not smoking.
5. Grill pork, seasoned with salt, in batches over moderate heat, turning occasionally, until cooked through, about 9 minutes on each side.
6. (Discard any remaining marinade in bag.)
7. Transfer pork to a plate to cool slightly.
8. With your fingers, shred warm pork into a bowl and toss with oil, scallion, and salt to taste.
9. Keep warm, covered.

scallion, serrano, soy sauce, lime juice, ground allspice, garlic, coarse salt, sugar, freshly ground black pepper, thyme, cinnamon, ground ginger, nutmeg, pork loin, vegetable oil, scallion

Taken from www.epicurious.com/recipes/food/views/jerk-pork-102757 (may not work)