2 1-pound pork tenderloins
1 small onion, chopped
2 T soy sauce
1 T fresh ginger, grated
1 T olive oil
1/4 cup vinegar
1/4 cup brown sugar
2 tsp ground allspice
1 T fresh thyme, chopped
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
salt and pepper to taste
4 Serrano peppers, seeded and chopped
3 cloves garlic, minced

Slice tenderloins lengthwise, without cutting all the way through.

Combine remaining ingredients in a food processor and blend. Pour
mixture over pork and refrigerate for several hours to allow flavors
to blend.

Remove pork from marinade and grill over medium-hot coals until pork
is done; you may baste pork with remaining marinade as you grill. If
you would like to use hotter peppers feel free. Serrano peppers are
about a 7 on a scale of 10 for heat. Habanero peppers and scotch
bonnets are the hottest, with a 9-10 rating. If you prefer less heat,
try using an Anaheim pepper that rates about a 3 but still has great