Rub
2 cups coarsely chopped green onions
½ cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
⅛ teaspoon ground cinnamon
2 garlic cloves, minced
1 to 4 Scotch bonnet or habanero peppers, seeded and chopped

Meat
1 (1 1/2-pound) pork tenderloin, trimmed

Rub
Place rub ingredients in a blender or food processor and process until smooth.

Mean Prep
Slice pork lengthwise, cutting to but not through the other side.
Open it up, laying each half flat.
Put the pork and the rub in a glass dish or large Ziploc bag.
Marinate in the refrigerator 3 – 24 hours.
Remove pork and discard remaining marinade.

Heat It Up
Prepare the grill for direct grilling
Place pork on grill rack coated with some cooking oil.
Grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).