- 8
Ingredients
- 1-1/2 tablespoons ground allspice
- 2 dried bay leaves
- 3 tablespoons fresh thyme leaves, chopped
- 1-1/2 teaspoons sweet paprika
- 1/8 teaspoons ground cloves
- 1/8 teaspoons ground nutmeg
- Scant 3/4 teaspoons salt
- 1 habanero chile (cored, seeded, and ribs removed), finely minced
- 2 small cloves garlic, minced
- 2 pork tenderloins (about 1 lb. each) or 4 pork chops, trimmed of fat and silverskin
Preparation
Step 1
1.Heat gas grill to medium high, or prepare charcoal grill. If you're using whole allspice, grind it in mortar and pestle to fine powder. If you're using ground allspice, put it in small mixing bowl. If you're using fresh bay leaves, toast them briefly to dry. Crumble bay leaves and grind them in mortar with allspice. Add thyme and grind a few times so leaves release their essence. Add paprika, cloves, nutmeg, salt, habanero, and garlic; crush or grind until well combined. Pat rub all over meat. Grill uncovered, turning just a few times, until meat is springy when squeezed, 18 to 20 minutes, or until an instant-read thermometer reads 150 degrees. Transfer the meat to a platter and tent with foil. Let rest for 10 minutes before serving.
Butterflied variation:
Make an incision down length of tenderloin, cutting two-thirds of way into meat and stopping a few inches above end where tail narrows. Open tenderloin like a book, pressing meat with heel of your hand to flatten it evenly. Tenderloin should be uniform 3/4 to 1-inch thickness. Repeat with second tenderloin. Pat rub all over meat. Grill uncovered until meat is springy when poked, 12 to 15 minutes, turning halfway through cooking. Transfer to platter and tent with foil. Let rest for 5 to 10 minutes before serving.