Jamaican Jerk Pork

Nice and flavourful dish; serve with salad and rice. From Canadian Food Network. The rub can be added up to 24 hours ahead

• Ready In: 25 mins
• Serves: 6

Ingredients

• 3  tablespoons  vegetable oil
• 4  garlic cloves, minced
• 1  scotch bonnet chili pepper, seeded, and, minced
• 2  tablespoons thyme, chopped fresh
• 1  tablespoon paprika
• 2  teaspoons allspice
• 2  teaspoons pepper
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon nutmeg
• 24  ounces pork, tenderloin

Directions

1. In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.).
2. Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
3. Transfer to cutting board; tent with foil and let stand 5 minutes.
4. Cut into 1/2-inch (1 cm) thick slices.