1/3 cup orange juice
1/3 cup reduced sodium soy sauce
3 tablespoons lemon juice
2 tablespoons olive oil
1 large onion, chopped
1 cup chopped green onions
1 jalapeno pepper
3 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3/4 teaspoon salt
3/4 teaspoon each ground allspice, cinnamon and nutmeg
2 teaspoons minced fresh gingerroot
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)

In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth.

Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from pork.

Grill, covered, over indirect medium heat for 20-25 minutes or until a meat thermometer reads 160°.

Let stand for 5 minutes before slicing.

6 Servings