Serves: 4
Total Calories: 385

2 pounds pork tenderloin (3 to 4 tenderloins see Notes)
2 to 16 scotch bonnet chiles (for a milder jerk, seed the chiles)
2 bunches scallion, both white and green parts, trimmed and cut into 1-inch pieces
1/2 onion, medium, cut into 1-inch pieces
1 piece ginger, fresh (1 inch), thinly sliced
3 cloves garlic, peeled
1 tablespoon thyme, fresh or 2 teaspoons dried
2 1/2 teaspoons allspice, ground
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon nutmeg, freshly grated
1/4 teaspoon cinnamon, ground
1/4 cup white vinegar, distilled
3 tablespoons soy sauce
2 tablespoons vegetable oil
3 tablespoons salt, coarse (kosher or sea)
1 tablespoon light brown sugar, firmly packed
1 to 2 tablespoon vegetable oil, for basting

1. Butterfly the tenderloins, for 1-inch-thick sheets. Then, using the tip of a paring knife, make holes 1/4 inch deep all over each sheet of meat. Place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning.

2. Combine the chiles, scallions, onion, ginger, and garlic in a food processor and process until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, oil, salt, and sugar and process to a smooth purée (see Notes).

3. Using a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes. Cover and let marinate, in the refrigerator, for at least 4 hours, turning the meat several times.

4. If using a charcoal grill, preheat it to medium.

If using a gas grill, place the wood chips in the smoker box and preheat the grill to high when smoke appears, lower the heat to medium.

5. When ready to cook, if using charcoal, toss the wood chips on the coals. Oil the grill grate. Arrange the sheets of pork on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 16 to 20 minutes in all. When not turning the meat, keep the grill covered to hold in the smoke.

6. Transfer the pork to a cutting board and let rest for 5 minutes, then cut into thin diagonal slices and serve immediately.

Serves 4 to 6

Notes: Jerk pork is usually prepared with the pork fat left on, but you can certainly trim it off, if you wish.

You can make the marinade in a blender if you do, add all the ingredients at once.

Nutritional Facts:

Serves: 4
Total Calories: 385
Calories from Fat: 143

More Recipes from the The Barbecue Bible Cookbook:
Balinese Roast Pork / Babi Guling
Brazilian Pork Rollatini
Chile-Marinated Pork In The Style Of Oaxaca / Cecina Adobada
Cuban Christmas Eve "Pig" / Lechon Asado
Cuban Mojo
Elizabeth Karmel's North Carolina-Style Pulled Pork
Grilled Pork With Fiery Salsa / Poc Chuc
Jamaican Jerk Pork Tenderloin
Memphis-Style Ribs
North Carolina-Style Coleslaw
Oaxacan-Style Pork Ribs
Pork With Moorish Seasonings / Pinchos Morunos
Rasta Ribs
Romy's Ribs With Filipino Seasonings
Rosemary Grilled Pork Loin
Salsa Mexicana
Susur Lee's Chinese Barbecued Pork
Sweet Pork Sate / Sate' Babi Manis
Sweet and Garlicky Pork Chops
Uruguayan Grilled Stuffed, Rolled Pork / Pamplona de Puerco
Vinegar Sauce