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Ingredients

• 2 cups  sliced scallions
• 3 cloves  garlic, smashed and peeled
• 1   scotch bonnet or habanero pepper, quartered and seeded
• 1/3 cup  cider vinegar
• 1/4 cup  packed dark brown sugar
• 2 tablespoons  peanut oil, or canola oil
• 2 teaspoons  ground allspice
• 2 teaspoons  ground coriander
• 2 teaspoons  dried thyme
• 1 1/2 teaspoons  salt
• 1 teaspoon  ground cinnamon
• 1 teaspoon  freshly ground pepper
• 1   3-pound center-cut pork loin, trimmed

Description

"Jerk" Isn't Jamaican For "as Hot As You Can Stand It." Instead, A Jerk Paste Should Be A Carefully Blended, Aromatic Melange, As Much Nose Tickle As Tongue Spike. Here We Use That Flavorful Paste On Grilled Pork Loin. Watch Out Fo

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