Jerk Pork Tenderloin

1 T. espresso coffee beans
1-3/4 t. whole allspice
3/4 t. mustard seeds
3/4 t. ground cinnamon
3/4 t. ground nutmeg
1 bunch green onions, chopped
1 cup chopped fresh parsley
1/4 cup freshlime juice
1/4 cup fresh lemon juice
3 garlic cloves
2 T. olive oil
1 T. chopped fresh oregano
2 t. chopped fresh thyme
1 t. grated lemon peel
1 t. chopped seeded habanero chile
2-1/2 lbs pork tenderloin

Stir first five ingredients in small skillet over medium heat until fragrant, 
about 30 seconds.  Finely grind spice mixture in spice grinder; transfer 
to processor.  Add all remaining ingredients except pork; blend until wet 
paste forms.  Place pork in large glass baking dish and coat with paste.  
Cover; chill overnight.

Preheat oven to 400-degrees F.  Transfer pork coated with paste mixture 
to rimmed baking sheet. Roast pork until thermometer inserted into center 
registered 150-degrees F.  for medium, about 35 minutes. Slice pork 
and serve.

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