Whipped up a spicy jerk marinade for a pork loin. Onion, green onion, ginger, fresh thyme, lemon juice, soy sauce, olive oil, a whole habanero (might grow some scotch bonnets this year), nutmeg, allspice, cinnamon, salt and black pepper. Puree in the food processor then cover the pork loin and refrigerate for six hours.
I loaded the grill up with hickory and indirectly cooked the loin for an hour and a half. Tented the loin with foil and let it rest for ten to fifteen minutes.
Nicely flavored with a good bit of zip from another one of those orange fireballs I grew in the garden last year. Served with a small salad and some red pepper cilantro basmati rice.
Looks to be a great week for grilling. Have a great week everyone!