2    Pork tenderloins (1-1/2 lb)

    1/2 c  Onions, chopped

      2    Garlic cloves, slivered

    1/2 sm Hot pepper

      2 tb Low-sodium soy sauce

      1 tb Vegetable oil

      1 ts Orange rind, grated

      1 ts Lemon rind, grated

      2 tb Orange juice

      1    Piece fresh ginger (1-inch)

    1/2 ts Dried thyme

    1/4 ts Cinnamon

    1/4 ts Ground allspice

    1/4 ts Ground nutmeg

    1/4 ts Curry powder

    1/4 ts Salt

    1/4 ts Pepper

  Choose pork tenderloins that are at least 3/4 lb each. Jamaican in origin,
  this dish can be prepared with chicken breasts or legs, too. If you like
  your food spicy hot, simply increase the amount of hot pepper.
  If fresh hot peppers are unavailable, use 1/2 ts hot pepper sauce, or
  reduce amount to suit your family. You can also use 1/2 ts dried ground
  ginger when fresh is not at hand.
  Trim pork tenderloins; place in shallow glass dish. Set aside.
  In food processor, pure onions, garlic, hot pepper, soy sauce, oil,
  orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice,
  nutmeg, curry powder, salt and pepper.
  Pour onion mixture over pork tenderloins, turning to coat all sides. cover
  with plastic wrap and refrigerate for at least 2 hours or up to 8 hours,
  turning pork occasionally.
  Reserving marinade, transfer pork to foil-lined rimmed baking sheet.
  Broil, basting once with marinade, for about 20 minutes or until meat is
  browned but still has hint of pink inside. Tent with foil; let stand for
  10 minutes before serving.

  Per serving: about 165 calories, 24 g protein, 6 g fat, 3 g carbohydrate
  Serve with: baked bananas and rice pilaf, green beans, apple and
  strawberry cobbler.
  Other recipes in group:
  Suppers: [Monday] Chicken with Mushroom Sauce
  Suppers: [Tuesday] Carrot and Ham Soup
  Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables
  Suppers: [Thursday] Greek Beef Pita Pockets
  Suppers: [Friday] Pasta Carbonara with Peas
  Suppers: [Saturday] Pan-braised Sea Bass with Vegetables
  Source: Canadian Living magazine, Nov 95
  Presented in article "Meal Planner: Light and Healthy Suppers"
  Recipe by Canadian Living Test Kitchen
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