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1
Throw all the jerk paste ingredients into a food processor.
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2
Start by processing with on/off pulses, scraping the workbowl down several times.
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3
Then continue processing to a paste.
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4
Set aside.
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5
Slice each tenderloin lengthwise along the grain into 3 even slices.
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6
Pound each slice lightly with the edge of a mallet to make indentations on both sides without opening holes in the meat.
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7
Save 1/2 cup of jerk paste for the sauce.
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8
Place the tenderloins in a nonreactive pan and rub the remaining jerk paste into all sides.
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9
Cover and marinate in the fridge for at least 4 hours or all day, if possible.
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10
Fire up the grill good and hot.
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11
Throw all the ingredients for the sauce into a small saucepan and bring the mixture to a gentle simmer.
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12
Let it bubble for 15 minutes.
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13
Keep warm.
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14
Scrape off most of the jerk paste from the meat so it doesnt stew on the grill.
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15
Place the tenderloin slices directly over the coals and grill til the meat reaches an internal temperature of 145 to 150 (see Cookin Perfect Pork, page 95), 4 to 5 minutes on each side.
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16
Take the tenderloins off the grill, cut them into serving-size pieces, and pass them around with lots of sauce.
