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 flavor.