Jerk Pork Tenderloin

1 cup(s) olive oil, plus more for grill----- 1/4 cup(s) fresh orange juice----- 1 bunch(es) fresh flat-leaf parsley, leaves only----- 1 bunch(es) fresh cilantro, leaves only----- 1 bunch(es) whole scallions, coarsely chopped----- 2 medium coarsely chopped shallots----- 1 piece(s) (2 inches) fresh ginger, peeled and coarsely chopped----- 3 tablespoon(s) white wine vinegar or distilled white vinegar----- 2 tablespoon(s) fresh thyme leaves----- 1/2  habanero chili or 1 jalapeño chili----- 2 tablespoon(s) light brown sugar----- 1 tablespoon(s) Worcestershire sauce----- 1/4 teaspoon(s) ground cloves----- 1/4 teaspoon(s) ground allspice----- 2  pork tenderloins (1 pound each), trimmed of silver skin 1 teaspoon(s) kosher salt-----

Directions

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 degrees; 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.

This recipe will have you on your knees thanking God for making you a carnivore!

I've been reserving my judgement on these for weeks, but the parodies themselves are terrible, and Ron Swanson's recipe comments, as delicious as most of them sound, really add nothing (not to mention that I have found no other link between parodies and Ron Swanson) and may incite flame wars if vegans start mobbing the comments. 2-1-1.

Hello Andria K. I'm a fictional character on the NBC show "Parks and Recreation". I like you, your parodies, and your wonderful openness about your life experiences. I use the vegans parodies as a forum for meat: the most wonderful foodstuff on earth. I'm not very musical, but if I could beseech a hired gun to write a parody about the sizzle of the steak, the revelry of the rib, the fervor of the flank, it would be you. Take care, young lady.

Thanks, Ron, I know who you really are but won't spoil anyone else's fun. After the political parodies a couple years ago, I'm not going to write any parodies that might cause commenting flamewars.

All human meat eaters should be ashamed of themselves. Eating meat is subhuman behavior. Christ said so but his anti-meat statements were removed from the Gospels read by most. Wake up, people.

Look at the Gospels a little deeper. It says explicitly that Jesus ate fish. Maybe other meats too. People in the Holy Land also drink sheep and camel milk - then and now.

Now veegs, that last post is just gonna get a future post to your next parody that will describe how to field dress an elk. ( No,not Anne Elk) Said post will get graphic.

i am not a vegan but i eat more and more veggies every year. one thing i dont do is tell people their parodies are terrible. actually, her parodies are real good. i dont know her but if she is at all handicapped in any way and this brings her joy, or if she a trillionaire and this brings her joy, i say keep 'em coming girl

Good grief, guy. This site is all about judging. That's why there are votes and comments. And aren't you being sexist? How do you know veegs isn't a dude?