Jerk Pork St Thomas Style

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This is a recipe from the mother of a friend i had while working in the us virgin islands.

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Steps

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Trim the tenderloins of fat.

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Process the chilies , onion , and ginger into a smooth puree using a blender or food processor.

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Add the chile paste , peanut oil , soy sauce , allspice , garlic salt , and bay leaf and process to blend well.

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Divide the marinade in half and , wearing rubber gloves , rub half the marinade over the pork.

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Cover the tenderloins with plastic wrap and let refrigerate overnight in the refrigerator.

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Reserve the remaining marinade.

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When ready to cook , prepare a hot fire in your grill.

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Remove the pork from the marinade and pat dry with paper towels.

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Place directly over the coals , cover , and cook , turning every 10 minutes , until an instant-read meat thermometer inserted into the center registers at least 145 degrees f , about 30 minutes.

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Cover between turns.

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If you like your pork more done , then aim for 155 to 165 degrees f.

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Combine the reserved marinade in a small saucepan with the water and simmer gently over low heat for 10 to 15 minutes , stirrin.

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Ingredients

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pork tenderloin, hot chili peppers, onion, fresh ginger, chili paste, peanut oil, soy sauce, ground allspice, garlic salt, bay leaf powder, water