Jerk Marinated Pork Tenderloin

A fairly easy dinner party recipe. For sides we usually make rice flavored with leftover coconut milk and lime juice, and roasted cubed sweet potatoes sprinkled with some of the spices from the tenderloin recipe

ingredients

Marinade:
6 scallions, white and light green parts only, finely chopped
2 garlic cloves, minced
1-2 jalapeño or serrano chilies, seeded and finely chopped
1 tsp salt
1 tsp dried thyme
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp black pepper
1 tsp brown sugar
3 tbs canola oil
1/4 cup fresh lime juice
~
2 pork tenderloins (about 1 pound each)
1 cup chicken broth
1 tsp fresh lime juice
3 tbs coconut milk
2 tbs finely chopped cilantro

directions

1
In a mini food processor or a small bowl, combine all the marinade ingredients. Put the tenderloins in a lock-top plastic bag and pour in the marinade. Turn the tenderloins in the bag to coat them evenly. Close the bag and refrigerate for at least 2 hours or as long as overnight.
2
Preheat the oven to 375. Put the pork in a roasting pan with the marinade and pour 1/4 cup of the broth in the pan. Roast for about 35 minutes, or until and instant read thermometer inserted in the center of the loin registers 160.
3
Put the pork on a serving platter and cover loosely with aluminum foil. let it rest for 10 minutes and then slice it.
4
Meanwhile, put the roasting pan on top of the stove and add the remaining 3/4 cup chicken broth, the lime juice, and coconut milk. Cook over medium-high heat for 2-3 minutes, or until slightly thickened. Stir in the cilantro. Taste and adjust the seasonings. Pour over the pork slices and serve immediately

Source: Caroline & Kevin