Grilled Jerk Pork Tenderloin

Hmmm, unsure where I found this, but needless to say, its a keeper! Absolutely fantastic, memories of the Caribbean (where I've never been - oh well!)

The leftovers were freaking amazing, popped some slices on buns with horseradish and lettuce and stuffed our faces for days :)

2 habanero peppers (I used jalapenos)
1 small onion, chopped
2 bunches green onions, chopped
one 1” piece fresh ginger, peeled & thinly sliced (shocking, but I didn’t have any )
1 bunch of fresh cilantro
3 cloves garlic, peeled
¼ cup apple cider (substituted cider vinegar)
¼ cup white vinegar (see above)
3 tbsp soy sauce
2 tbsp olive oil
1 ½ tbsp packed brown sugar
3/4 teaspoon mustard seed
1 tablespoon kosher salt
1 tsp black pepper
1 tbsp dried thyme
1 tbsp ground allspice
1 tsp ground nutmeg
½ tsp ground cinnamon
½ tsp cayenne pepper
1 tsp cumin
1 tsp chili powder
2 ½ lbs pork tenderloin

Combine peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed and remaining spices. Continue to blend until smooth.

Place the pork tenderloin in a shallow casserole dish; pour jerk marinade over, and massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.

Sprinkle tenderloins with some salt. Oil the grill rack. Grill tenderloins until an instant-read thermometer inserted into the center of each reads 145° (approx 20 minutes?); the meat should still be faintly pink and juicy. Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute.