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|2||tablespoons distilled white vinegar|
|1||tablespoon soy sauce|
|1||tablespoon vegetable oil|
|1/2||cup coarsely chopped onion|
|1||clove garlic, chopped|
|1/2||teaspoon ground allspice|
|1/4||freshly grated nutmeg|
|3/4||pound pork tenderloin, trimmed|
Preheat oven to 450 degrees and grease a small
shallow baking pan.
In a blender blend all ingredients except pork
until smooth and transfer to a shallow dish.
Add pork, turning to coat well.
Heat a well-seasoned ridged grill pan over
moderately high heat until just smoking and
grill pork, turning and brushing occasionally
with spice paste, until browned well on all sides.
Transfer pork to baking pan and roast until
a meat thermometer registers 155 degrees
for meat that is cooked through but still
slightly pink, 5 to 10 minutes. Transfer
pork to a cutting board and let stand,
loosely covered with foil, 5 minutes.
Cut pork diagonally into 1/2-inch