I have never made New Years Dinner until this year. Being home was so nice and relaxing and we started it off right with all the luck, money and health! I marniated a pork lion overnight in a homemade jamaican jerk. Don't let the haberno peppers scare you...they give it a wonderful flavor. We used 2 peppers and it was barely hot. While I was cutting up the pepper, Ben got a little experimentative and tasted a tiny peice. It literally burnt his lip...just wear glovers while cutting them up and make sure to wash your hands after handling them. Additionally, I made homemade fresh collard greens, Hoppin' John and mini corn muffins. But, who could forget the best part...dessert...Black and White Pound Cake. It was super simple and beautiful cut with the chocolate and vanilla swirl.
Jamaican Jerk Pork Tenderlion (Cooking Light)
2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
1 (1 1/2-pound) pork tenderloin, trimmed
Cooking spray
Place first 15 ingredients in a blender or food processor, and process until smooth. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.
Prepare grill.
Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).
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