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1/4 cup canola oil
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2 scallions, thickly sliced
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2 garlic cloves, smashed
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2 Scotch bonnet or habanero chiles, stemmed and seeded
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1 tablespoon low-sodium soy sauce
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1 tablespoon fresh lime juice
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1 tablespoon light brown sugar
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2 teaspoons ground allspice
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1 teaspoon freshly ground black pepper
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1 teaspoon thyme leaves
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1/4 teaspoon freshly grated nutmeg
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One 1-inch piece of fresh ginger
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2 pork tenderloins (14 ounces each)
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Salt
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Pineapple-Jicama Salsa
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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.
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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.
Notes
One Serving with Salsa 390 cal, 12 gm fat, 2 gm sat fat, 28 gm carb, 5 gm fiber.
