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Jerk Pork Tenderloin With Pineapple Salsa


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1/4 cup canola oil

2 scallions, thickly sliced

2 garlic cloves, smashed

2 Scotch bonnet or habanero chiles, stemmed and seeded

1 tablespoon low-sodium soy sauce

1 tablespoon fresh lime juice

1 tablespoon light brown sugar

2 teaspoons ground allspice

1 teaspoon freshly ground black pepper

1 teaspoon thyme leaves

1/4 teaspoon freshly grated nutmeg

One 1-inch piece of fresh ginger

2 pork tenderloins (14 ounces each)


Pineapple-Jicama Salsa

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