Ingredients:1 cup chopped scallions1/2 cup chopped onion3 tablespoons white vinegar1 tablespoon soy sauce1 tablespoon vegetable oil2 tablespoons water2 teaspoons kosher salt2 teaspoons fresh thyme1 tablespoon brown sugar2 teaspoons chopped peeled fresh ginger1 teaspoon ground allspice1/4 teaspoon ground nutmeg1/4 teaspoon black pepper1/8 teaspoon ground cinnamon2 garlic cloves, minced3 to 4 habanero peppers, seeded and chopped1 (1 1/2-pound) pork tenderloin, trimmedCooking sprayDirections:Place first 16 ingredients in a blender or food processor, and process until smooth. If too thick add a bit more water but it should be more of a paste.Combine pork and jerk mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.Prepare grill. Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 145. .Let rest 10 minutes before slicing. Serve with Mango salsa on top.Mango SalsaIngredients:2 ripe mangoes, peeled, pitted and diced 1/4 cup diced red bell pepper2 tablespoons rum (optional)2 tablespoons fresh lime juice 1/4 cup chopped cilantroSalt and pepperDirections:Toss together first 5 ingredients and season with a little salt and pepper.
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