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| 2 Esslöffel | salt |
| 1 Esslöffel | thyme fresh |
| 1 Teelöffel | Allspice ground |
| 1 Teelöffel | Cinnamon ground |
| 1 Teelöffel | nutmeg freshly grated |
| 1 Teelöffel | black pepper cracked |
| 2 | Jalapeno peppers; seeded and diced, (up to 6) |
| 1/4 Tasse | Worcestershire Sauce |
| 1/4 Tasse | green onions thinly sliced |
| 1/4 Tasse | onions diced |
| 4 | cloves garlic minced |
| 1/4 Tasse | white vinegar |
| 2 Esslöffel | oil |
| 2 | Pork tenderloins; trimmed |
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These are some pretty good recipes for chileheads. The original recipes were from Emeril, but I have kicked it Up! I have used Hbs dried and powdered for the Jerk Spice mixture. If I had access to Datil Peppers I think that would be the best!
Combine all dry ingredients and mix. Mix in rest of ingredients either by hand or in food processor. Place pork in a non-reactive container and cover with marinade. Let marinate in refrigerator for a few hours or overnight.
On a hot grill, let cook 5 to 6 minutes per side, basting occasionally. To serve, slice on angle and serve with Jamaican Spiced Vegetables.
by MM_Buster v2.0l.
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