|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|
|3||tablespoons minced fresh thyme or 2 teaspoons dried thyme|
|3/4||teaspoon each ground allspice, cinnamon and nutmeg|
|2||teaspoons minced fresh gingerroot|
|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.