- 1/4 cup canola oil
- 2 scallions, thickly sliced
- 2 garlic cloves, smashed
- 2 Scotch bonnet or habanero chiles, stemmed and seeded
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon light brown sugar
- 2 teaspoons ground allspice
- 1 teaspoon freshly ground black pepper
- 1 teaspoon thyme leaves
- 1/4 teaspoon freshly grated nutmeg
- One 1-inch piece of fresh ginger
- 2 pork tenderloins (14 ounces each)
- Pineapple-Jicama Salsa
- In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.
- Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.
One Serving with Salsa 390 cal, 12 gm fat, 2 gm sat fat, 28 gm carb, 5 gm fiber.