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2 large garlic cloves, or 1 1/2 tsp bottled chopped garlic
1 jalapeno, or 1 tsp minced pickled jalapeno
1 green onion
2 tbsp coarsely chopped fresh cilantro
1 tbsp freshly squeezed lime juice
1 tbsp paprika
2 tsp brown sugar
2 tsp ground ginger
2 tsp cinnamon
1 tsp salt
1 tsp ground black pepper
1/4 tsp ground coriander
1/4 tsp allspice
1/4 tsp nutmeg
2 pork tenderloins, each about 375 g
Slice garlic cloves in half. Core and seed jalapeño, then coarsely chop. Slice onion. Place in a food processor. Add coriander, lime juice, paprika, sugar and seasonings. Pulse until a paste forms, scraping down sides as necessary. Rub evenly over pork. Place on a plate. Cover with a bowl so coating won't be disturbed. Refrigerate at least 1 hour, preferably overnight.
Lightly oil grill and heat barbecue to medium. Tuck skinny end of tenderloins underneath meat. Grill with lid closed, turning meat occasionally, until springy when pressed and an instant-read thermometer inserted into thickest part of pork reads 155F (70C), 18 to 20 minutes. Remove from grill. Let stand 5 minutes before slicing. Great over Chilled Coconut Rice (also in the Recipe File) and grilled tomato-and-pineapple skewers. Leftovers will keep well, covered and refrigerated, up to 2 days.
Calories 164, Protein 28g, Carbohydrates 4g, Fat 4g, Fibre 1g, Sodium 435mg.
Don't be put off by this lengthy ingredient list. You probably have most of these dry spices in your cupboard and it takes little time to coat the tenderloins.