Jamaican Jerk Pork

3 tablespoons vegetable oil

4 cloves garlic, minced

1 scotch bonnet chili pepper, seeded and minced (I used red pepper flakes-a bit)

2 tablespoons chopped fresh thyme or 2 teaspoons dry thyme

1 tablespoon paprika

2 teaspoons allspice

2 teaspoons pepper

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon nutmeg

2 x 12 oz pork tenderloin

1)    In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat.

2)    Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.

3)    Transfer to cutting board; tent with foil and let stand 5 minutes.

4)    Cut into ½-inch (1 cm) thick slices.

P.S.     You can also use coating mixture for skinless chicken legs or breasts.

Make 3 or four times recipe.