Jerk-Rubbed Beef Tenderloin

1. 1

   Combine the green onions, habanero, ginger, orange zest and juice, canola oil and some salt and pepper in a food processor.

2. 2

   Process until almost smooth, then pour the marinade into a gallon-size resealable plastic bag.

3. 3

   Add the tenderloin to the bag, seal and refrigerate for at least 4 and up to 24 hours.

4. 4

   Remove from the refrigerator 30 minutes before grilling.

5. 5

   Heat the grill to high.

6. 6

   Remove the tenderloin from the marinade, shake off excess and sprinkle with salt and pepper.

7. 7

   Grill until slightly charred on the first side, about 2 minutes.

8. 8

   Turn and char on the reverse side, another 2 minutes.

9. 9

   Cover the grill and cook, turning once or twice, until the marinade has formed a crust and the tenderloin has reached an internal temperature of 125 to 130 degrees F (medium-rare), about 10 minutes.

10. 10

    Remove the tenderloin from the grill and let rest 10 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.