1 recipe jamaican jerk seasoning (below)
2 tablespoons vegetable oil
2 pork tenderloins

Combine the jerk seasoning and the vegetable oil according to the label directions to make a paste-like marinade. Coat the tenderloins and cover them tightly and refrigerate them for 2 to 3 hours. Smoke over medium heat for 30 minutes using 3 tablespoons of cherry wood chips. Check for doneness. Serve them sliced thin with cilantro garnish and black beans and rice.

Jamaican Jerk Spice
By Fine Cooking Magazine. This spicy mixture is a common used in Jamaica for seasoning pork or chicken. This rub is sometimes dry and sometimes more of a paste.  The mixture can be stored in the refrigerator for at least 3 months.

Makes: 2 cups

I N G R E D I E N T S
14 whole cloves
4 heaping teaspoons whole allspice berries
2 medium onions
4 scallions (white and green parts) roughly chopped
1 teaspoon fresh thyme leaves, lightly chopped
2 - 3 Scotch bonnet chiles (or 2 habaneros), cores, seeds and ribs removed.
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/2 - inch piece of fresh ginger, washed and sliced (don't peel)
2 tablespoons kosher salt
1 tablespoon freshly ground pepper
6 cloves garlic

I N S T R U C T I O N S
Crush the whole cloves and the allspice in your mortar and pestle (we used the mortar to grind our pepper as well). Place the spices along with all the other ingredients in the bowl of your food processor.   Blend for a couple of minutes until the mixture forms a slightly coarse paste.

This paste will store 2 -3 months in your refrigerator.