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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Nice and flavourful dish; serve with salad and rice. The rub can be added up to 24 hours ahead. Ingredients:
3 tablespoons vegetable oil |
4 garlic cloves, minced |
1 scotch bonnet chili pepper, seeded, and, minced |
2 tablespoons thyme, chopped fresh |
1 tablespoon paprika |
2 teaspoons allspice |
2 teaspoons pepper |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon nutmeg |
24 ounces pork, tenderloin |
Directions:
1. 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.).
2. 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.
3. Transfer to cutting board; tent with foil and let stand 5 minutes.
4. Cut into 1/2-inch (1 cm) thick slices.
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