Grilled Pork Tenderloin with Jamaican Spices

Two thumbs up. I halved the recipe and served it with a mango chutney.

Bon Appetit, June 2008

12 Servings

9 tbsp extra-virgin olive oil
9 tbsp fresh lime juice
6 1-inch long pieces peeled fresh ginger
1 1/2 tbsp salt
1 tbsp ground allspice
1 tbsp ground coriander
1 tbsp freshly ground black pepper
3 1-to-1 1/4 lb pork tenderloins
Purchased chutney

Blend olive oil, lime juice, ginger, salt, allspice, coriander, and black pepper in processor until coarse paste forms. Place tenderloins on work surface. Cut each lengthwise almost in half, leaving about 3/4 inch intact. Press each tenderloin open like a book. Spread seasoning paste all over each. Arrange on rimmed baking sheet. Let tenderloins stand at room temperature at least 1 hour, or cover and refrigerate up to 1 day.
Prepare barbecue (medium-high heat). Grill pork until thermometer inserted into thickest part registers 140 to 145 degrees, about 6 mins per side. Transfer to platter. Let pork rest 15 mins. Cut pork crosswise into 1/2 inch thick slices and serve with chutney.