Caribbean Jerked Pork Tenderloins

• 3 tablespoons allspice berries
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 teaspoons ground coriander
• 6 scallions, finely chopped
• 3 cloves garlic, peeled and chopped
• 1 Scotch bonnet chili, with seeds
• 2 tablespoons dark rum
• 6 tablespoons water
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste
• 2 pork tenderloins

1. Grind the allspice berries in a spice grinder and transfer to a blender.
2. Add the cinnamon, nutmeg, coriander, scallions, garlic, chili, rum, water, salt and pepper and blend until a smooth paste forms, scraping down the sides of the jar as needed.
3. Place the pork tenderloins in a shallow baking dish.
4. Wearing rubber gloves, rub the paste all over the pork.
5. Refrigerate several hours or overnight.
6. Preheat broiler.
7. Place the pork 4 inches under the broiler and broil, turning once, until pork is only slightly pink in the center, about 12 to 15 minutes.
8. Let stand for 5 minutes.
9. Cut into 1/4-inch-thick slices and serve.

allspice berries, ground cinnamon, ground nutmeg, ground coriander, scallions, garlic, scotch, dark rum, water, salt, freshly ground pepper, pork tenderloins

Taken from cooking.nytimes.com/recipes/7756 (may not work)