Ingredients
1cupolive oil
¼cupfresh orange juice
1bunchfresh flat-leaf parsley
1bunchfresh cilantro
1bunchwhole scallions
2mediumshallots,coarsely chopped
1pcfresh ginger
3tbspwhite wine vinegar,or distilled white vinegar
2tbspfresh thyme leaves
½habanero chili,or 1 jalapeño chili
2tbsplight brown sugar
1tbspWorcestershire sauce
¼tspground cloves
¼tspground allspice
2porktenderloins,(1 lb each)
1tspkosher salt
Preparation
Put all ingredients (except pork tenderloins and salt) in a blender and puree until smooth. Put tenderloins in a large ziplock food storage bag.
Pour half the marinade over pork; seal bag and refrigerate for at least 8 hours or up to 24 hours. Cover and refrigerate remaining marinade.
When ready to grill pork, preheat a gas grill or a ridged grill pan to medium, or prepare a fire in a charcoal grill, letting coals burn until covered with white ash.
Take reserved marinade out of the refrigerator. Stir in salt and bring to room temperature by letting it sit while grilling pork. Remove pork from marinade and brush off herbs and spices. Discard marinade in bag.
Sprinkle tenderloins with remaining salt. Oil the grill rack. Grill tenderloins (turning them at least 4 times to ensure even cooking), for 18 to 20 minutes, until an instant-read thermometer inserted into the center of each reads 145 degrees F.
Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute. Cut pork into half-inch-thick diagonal slices. Divide among 4 plates and serve with reserved marinade as a sauce.
