Instructions

1. Make a jerk marinade for the tenderloin by combining equal parts oil and brown sugar, equal parts soy sauce and ketchup, and the juice of a couple of limes in a food processor or blender. Add chopped scallions, chopped fresh ginger, peeled garlic cloves, thyme, allspice, black peppercorns, nutmeg and cinnamon sticks. Remove the stem from a scotch bonnet pepper or two, depending on your tolerance for heat, slice it in half and add it to the food processor. Puree the ingredients until you have a smooth sauce.

2. Use a basting brush to spread the sauce on all sides of the pork tenderloin. Place the tenderloin in a re-sealable plastic bag, close it tightly and let the pork marinate in the refrigerator overnight. Turn the bag over from time to time to keep the sauce evenly distributed.

3. Preheat the oven to 425 degrees Fahrenheit. Remove the pork from the bag and put it in a shallow, greased roasting pan.

4. Roast the tenderloin uncovered for about 20 minutes to half an hour, depending on the size of the roast, or until the internal temperature reaches 145 degrees Fahrenheit; insert the thermometer into the thickest part of the meat.

5. Let the tenderloin rest for three minutes before slicing and serving.