THURSDAY, DECEMBER 14, 2023 4 | THE GLEANER’S SEASON’S EATINGS Recipe makes 6 servings INGREDIENTS • 2 (1 1/2 pound) pork tenderloin, trimmed of silver skin • 1/2 onion, chopped • 1/3 cup fresh thyme leaves • 1/4 cup white vinegar • 4 cloves garlic • 2 Scotch bonnet peppers, seeded, or more to taste • 2 tablespoons minced fresh ginger • 2 tablespoons soy sauce • 2 tablespoons vegetable oil • 1 tablespoon brown sugar • 2 teaspoons ground allspice • 1/2 teaspoon ground black pepper • 1/4 teaspoon cayenne pepper • 1/4 teaspoon ground nutmeg • 1/4 teaspoon ground cinnamon MARINATED JERK PORK TENDERLOIN DIRECTIONS 1. Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces. 2. Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides. 3. Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours. 4. Preheat an outdoor grill for high heat, and lightly oil the grate. 5. Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. 6. An instant-read thermometer inserted into the centre should read 145°F (63°C). Chef Noel Cunningham
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