Ingredients:
- 2 pork tenderloins, each about 1 lb., trimmed of silver skin
- 2 garlic cloves
- 4 green onions, white and pale green portions, coarsely chopped
- 1/2 habanero or jalapeño chili, seeded
- Grated zest and juice of 1 lime
- 2 Tbs. soy sauce
- 2 Tbs. canola oil
- 1/2 tsp. dried thyme
- 1/4 tsp. ground allspice
Directions:
Marinate the pork
If necessary, fold back and tie down the pointed “tail” of each tenderloin with kitchen string to ensure even cooking.
In a food processor, chop the garlic finely. Add the green onions, chili, lime zest and juice, soy sauce, oil, thyme and allspice and process just until a wet paste forms. Transfer to a shallow nonreactive baking dish, add the pork and turn to coat evenly. Cover and let stand while the grill heats. (The pork can be refrigerated at this point for up to 8 hours.)
Grill the pork
Prepare a hot fire in a grill. Lightly oil the grill rack.
Remove the pork from the marinade, place on the rack and cover the grill. Cook, turning occasionally, just until the pork feels firm and springs back when pressed, or an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 10 to 12 minutes; do not overcook.
Transfer the pork to a cutting board and let stand for 5 minutes. Cut crosswise on the diagonal into slices 1/2 inch thick and serve immediately. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).