*  Exported from  MasterCook  *

                      Jamaican Jerk Pork Tenderloin

Recipe By     : The Barbecue Bible -- Steven Raichlen
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        pork tenderloin
   8                    scotch bonnet chiles
   2      bunches       scallions, whole -- cut into 1" pieces
     1/2  medium        onion -- cut into 1" pieces
   1      piece         fresh ginger -- thinly sliced
   3      cloves        garlic -- peeled
   1      tablespoon    fresh thyme
   2 1/2  teaspoons     ground allspice
     1/2  teaspoon      freshly ground black pepper
     1/2  teaspoon      freshly grated nutmeg
     1/4  teaspoon      ground cinnamon
     1/4  cup           distilled white vinegar
   3      tablespoons   soy sauce
   2      tablespoons   vegetable oil
   3      tablespoons   coarse salt
   1      tablespoon    light brown sugar -- firmly packed
   2      tablespoons   vegetable oil -- for basting

     Butterfly the tenderloins for 1" thick sheets. Then, using the tip 
of a paring knife, make holes 1/4" deep all over each sheet of meat. 
Place the tenderloins in a large non-reactive baking dish and set aside 
while you prepare the seasoning.
     Combine the chiles, scallions, onion, ginger and garlic in a food
processor and process until finely chopped. Add the thyme, allspice, 
pepper, nutmeg, cinnamon, vinegar, soy sauce, oil, salt and sugar and 
process to a smooth puree. Using a rubber spatula, spread the seasoning 
mixture over the tenderloins, stuffing it into the holes. Cover and let 
marinate, in the refrigerator, for at least 4 hours, turning the meat 
several times.
     For added flavor use 2 cups hickory or oak chips soaked for 1 hour 
in cold water. If using a charcoal grill, preheat it to medium. If using 
a gas grill, place the wood chips in the smoker box and preheat the 
grill to high; when smoke appears, lower the heat to medium.
     When ready to cook, if using charcoal, toss the wood chips on the
coals. Oil the grill grate. Arrange the sheets of pork on the hot grate 
and grill, turning with tongs and brushing occasionally with oil, until 
nicely browned on both sides and cooked through, 16 to 20 minutes in all. 
When not turning the meat, keep the grill covered to hold in the smoke. 
Transfer the pork to a cutting board and let rest for 5 minutes, then 
cut into thin diagonal slices and serve immediately.


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                     *  Exported from  MasterCook  *

                     Roger's Vegetable Pasta Salad

Recipe By     : Roger A Young Jr
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pasta spirals -- cooked and drained
   1      bunch         broccoli -- cut into flowerets
   1                    onion -- diced
   1                    tomato -- diced
   8      ounces        pepperoni sausage -- cut into 1/2" cubes
   1      can           black olives -- sliced
   1                    green pepper -- diced
   1                    red pepper -- diced
   1      bottle        Italian dressing

     Combine all ingredients; mix well. Chill several hours to allow 
to marinate. Serve chilled.


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