Servings: Serves 4
Ingredients 1 cup olive oil , plus more for grill1/4 cup fresh orange juice1 bunch fresh flat-leaf parsley , leaves only1 bunch fresh cilantro , leaves only1 bunch whole scallions , coarsely chopped2 medium coarsely chopped shallots1 piece (2 inches) fresh ginger , peeled and coarsely chopped3 Tbsp. white wine vinegar or distilled white vinegar2 Tbsp. fresh thyme leaves1/2 habanero chili or 1 jalapeno chili , coarsely chopped (with seeds)2 Tbsp. light brown sugar1 Tbsp. Worcestershire sauce1/4 tsp. ground cloves1/4 tsp. ground allspice2 pork tenderloins (1 pound each), trimmed of silver skin1 tsp. kosher salt
Put all ingredients (except pork tenderloins and salt) in a blender and puree until smooth.
Put tenderloins in a large ziplock food storage bag. Pour half the marinade over pork; seal bag and refrigerate for at least 8 hours or up to 24 hours. Cover and refrigerate remaining marinade.
When ready to grill pork, preheat a gas grill or a ridged grill pan to medium, or prepare a fire in a charcoal grill, letting coals burn until covered with white ash. Take reserved marinade out of the refrigerator. Stir in 1/4 teaspoon salt and bring to room temperature by letting it sit while grilling pork.
Remove pork from marinade and brush off herbs and spices. Discard marinade in bag.
Sprinkle tenderloins with remaining 3/4 teaspoon salt. Oil the grill rack. Grill tenderloins (turning them at least 4 times to ensure even cooking), 18 to 20 minutes, until an instant-read thermometer inserted into the center of each reads 145°; the meat should still be faintly pink and juicy. Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute.
Cut pork into 1/2-inch-thick diagonal slices. Divide among 4 plates and serve with reserved marinade as a sauce.
Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).