Jamaican Barbecue Pork Tenderloin

Pork tenderloin is one of my favorites; so lean, tender and always picks up the flavor of a marinade in a blink of an eye.

1 (1 to 1 1/2-pound) pork tenderloin, trimmed of fat and silver skin

1/4 cup fresh lime juice

1 cup marinade, recipe follows

Kosher salt

Canola oil

Jamaican Barbecue Sauce, recipe follows

Rinse pork tenderloin under cool water and and pat dry with paper towels.

Place the pork tenderloin in a glass baking dish (do not use metal!) and pour the lime juice over.  Turn the tenderloin several times to make sure the lime juice has coated it well.  Place in the refrigerator uncovered for about 10 minutes.  

While the meat is in the fridge, make the marinade, the remove the tenderloin from the refrigerator and pour the marinade over it, turn to evenly coat. Cover the dish with plastic wrap and refrigerate for 30 minutes to one hour. Be careful not let it sit too long as the acid in the lime juice will begin to cook the meat.

While the meat is marinating, make the barbecue sauce.

Preheat a grill to medium. Place the tenderloin on the grill, allow as much marinade as possible to cling to the meat.  Sear on all sides about five minuted each side, then finish grilling over indirect heat until it is nicely browned on the outside and has an internal temperature of 150 degrees F (about 30 minutes). Remove the pork from the grill tent with foil and allow to rest for 10 minutes. Slice the into 1/2-inch thick slices drizzled with the barbecue sauce.

Pork Tenderloin Marinade

1 teaspoon dried thyme leaves

4 scallions cut in half (to shorten stalks)
1/2 cup flat leaf parsley
1/4 onion, rough chopped
1 tablespoon brown sugar
1 bay leaf
1 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon each salt and black pepper
2 jalapenos, de-seeded
3 cloves garlic
1/4 cup low sodium soy sauce
1/4 cup plus Canola oil
1-1/2  tablespoons lime juice
2 tablespoons apple cider vinegar

Combine the thyme, scallions, parsley, onion, brown sugar, bay leaf, ginger, allspice, nutmeg, cinnamon, coriander, jalapenos, garlic, salt, pepper, and oil in a food processor into a paste.   Put the paste in a glass bowl or large measuring cup and whisk in the soy sauce, lime juice, and vinegar.

Jamaican Barbecue Sauce

3/4 cup ketchup

1 tablespoon Worcestershire sauce
1/4 cup orange juice
1 tablespoon butter
2 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
1/4 cup packed brown sugar
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground mustard
2 cloves garlic, minced
1/2 poblano pepper de-seeded and minced

Combine all ingredients in a small saucepan and heat medium heat to a low simmer.  Continue simmering until thickened enough to coat the back of a spoon, about 15 minutes. Ladle over cooked pork tenderloin.