Grilled Pork Tenderloin with Jamaica Spices, Sauteed Brussel Sprouts, Grilled Corn on the Cob

This is one of the best pork tenderloins I've tried.  I thought the flavors were great.



Grilled Pork Tenderloin with Jamaican Spices

Adapted from Food & Wine, The Complete Book of Grilling



3 teaspoons minced garlic

2 Tablespoons fresh lime juice

2 Tablespoons extra-virgin olive oil

2 Tablespoons thyme leaves

1/2 medium onion, diced very small

One 1-inch piece of fresh ginger, minced

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 teaspoon coarse coriander

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Two 1-pound pork tenderloins, butterflied



In a large ziplock bag, combine all ingredients.  Add the pork and turn until well coated with the spice mixture.  Let it marinade all day.  Light a grill.  Grill the pork over a moderately hot fire for about 10 minutes per side, or until an instant-read thermometer registers 140 degrees for medium.  Transfer the pork to a platter and loosely cover with foil and let rest for 5 minutes before slicing.







Sauteed Brussel Sprouts



Brussel sprouts

Olive oil

3 pieces of cooked turkey bacon, diced up

1/2 medium onion, diced

salt and pepper

2 Tablespoons balsamic vinegar



Steam brussel sprouts 10 minutes until slightly tender.  Allow to cool.  Cut brussel sprouts in half.  In a large skillet, heat about 2-3 rounds of olive oil.  Add onion and cook until slightly tender.  Add brussel sprouts and turkey bacon.  Season with salt and pepper and mix in vinegar.