Ingredients
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3 tablespoons vegetable oil
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4 garlic cloves, minced
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1 scotch bonnet chili pepper, seeded, and, minced
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2 tablespoons thyme, chopped fresh
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1 tablespoon paprika
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2 teaspoons allspice
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2 teaspoons pepper
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon ground cinnamon
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1/4 teaspoon nutmeg
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24 ounces pork, tenderloin
Instructions
- In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.).
- Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
- Transfer to cutting board; tent with foil and let stand 5 minutes.
- Cut into 1/2-inch (1 cm) thick slices.