Ingredients
1/3 cup orange juice1/3 cup reduced-sodium soy sauce3 tablespoons lemon juice2 tablespoons olive oil1 large onion, chopped1 cup chopped green onions1 jalapeno pepper3 tablespoons minced fresh thyme or 2 teaspoons dried thyme3/4 teaspoon salt3/4 teaspoon each ground allspice, cinnamon and nutmeg1/4 teaspoon ground ginger1/4 teaspoon pepper2 pork tenderloins(1 pound each)
Preparation
In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan.
Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
