Grilled Jerk Pork Tenderloin

Ingredients

• 1 tablespoon brown sugar 
• 0.3 teaspoon cayenne pepper 
• 2 tablespoons ginger fresh minced
• 0.3 cup thyme leaves fresh
• 4 cloves garlic 
• 2 teaspoons ground allspice 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 0.5 teaspoon ground pepper black
• 3 pound pork tenderloin trimmed
• 0.5  onion chopped
• 2  habanero peppers seeded to taste
• 2 tablespoons soya sauce 
• 2 tablespoons vegetable oil 
• 0.3 cup vinegar white

Equipment

• blender
• grill
• kitchen thermometer
• ziploc bags

Directions

1. Cut the tenderloin in half and set the thinner end to the side.
2. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
3. 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.
4. Pour Jerk marinade into a resealable plastic bag.
5. 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.
6. Preheat an outdoor grill for high heat, and lightly oil the grate.
7. 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. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).