1 (2 1/2 lb) pork tenderloin |
1/2 cup finely chopped onion |
1/3 cup finely chopped scallion (4 to 6 scallions) |
1/4 cup firmly packed fresh thyme leave, and tender stems chopped |
4 garlic cloves, finely chopped |
2 tablespoons fresh orange juice |
2 tablespoons fresh lime juice |
1 -3 scotch bonnet peppers or 1 -3 habanero pepper, seeded and minced, depending on taste |
1 tablespoon finely chopped fresh ginger |
2 teaspoons ground coriander |
2 teaspoons fresh ground black pepper |
1 teaspoon ground allspice |
1 dash cumin |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
2 cups fresh pineapple, chopped |
1 fresh mango, chopped |
1 kiwi, chopped |
1/3 cup purple onion, chopped |
1/4 cup fresh cilantro, chopped (or to taste) |
1 tablespoon fresh ginger, chopped fine (or to taste) |
1 tablespoon lime juice |
1 tablespoon rum (or to taste) |
1 tablespoon jalapenos (or to taste) or 1 tablespoon poblano pepper, chopped fine (or to taste) |