Recipe information
Yield
6 to 8 Servings
Ingredients
1
tablespoon espresso coffee beans
1
1/4 teaspoons whole allspice
3
/4 teaspoon mustard seeds
3
/4 teaspoon ground cinnamon
3
/4 teaspoon ground nutmeg
1
bunch green onions, chopped
1
cup chopped fresh parsley
1
/4 cup fresh lime juice
1
/4 cup fresh lemon juice
3
garlic cloves
2
tablespoons olive oil
1
tablespoon chopped fresh oregano
2
teaspoons chopped fresh thyme
1
teaspoon grated lemon peel
1
teaspoon chopped seeded habanero chile
2
1/2 pounds pork tenderloins
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Preparation
Step 1
Stir first 5 ingredients in small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in spice grinder; transfer to processor. Add all remaining ingredients except pork; blend until wet paste forms. Place pork in large glass baking dish and coat with paste. Cover; chill overnight.
Step 2
Preheat oven to 400°F. Transfer pork coated with paste mixture to rimmed baking sheet. Roast pork until thermometer inserted into center registers 150°F for medium, about 35 minutes. Slice pork and serve.