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Jamaican Jerked Pork Tenderloins with Ginger Jerk Marinade

2 pork tenderloins
6 oz Ginger Jerk Marinade
½ cup yellow onions, chopped
2 garlic cloves, chopped
1 tsp vegetable oil
1 tsp orange rind, grated
1 tsp lemon rind, grated
Scotch Bonnet Peppers (optional)

Place onion, garlic, marinade, oil, orange and lemon rind in food processor. Process for 10 seconds. Pour mixture over pork tenderloins, turning to coat all sides. Cover with plastic wrap and refrigerate for at last 2 hours, turning pork occasionally. Can be left overnight to absorb more flavor. Reserving marinade, transfer pork to foil-lined baking sheet. Broil, basting once with marinade, for about 20 minutes or until meat is browned but still has hint of pink inside. You can also barbecue the tenderloins over a medium high grill. Remember to cover with foil and let stand for 10 minutes before serving. Garnish with leftover lemon and oranges, thinly sliced into wheels. Serves 4.

This recipe is from the Ginger People, www.gingerpeople.com

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