Jerk Pork- YOWZER!

So we are going to have to modify this...or somehow we just happened to get the HOTTEST peppers at the store. If you know us, you know we LOVE spicy, spicy food, but for some reason this was too spicy for us.  However, it was soooo yummy we ate it all anyway and just drank a lot of water. Next time we'll cut back to 1 pepper and see how that is! This is also from Cook This Not That: Easy & Awesome 350-Calorie Meals

Jerk Pork

2 Habanero or Scotch bonnet peppers, stemmed and chopped

8 scallions, roughly chopped

Juice of 2 limes

2 Tbsp canola oil

3 cloves garlic, chopped

1 tsp allspice

1/4 tsp nutmeg

Salt & black pepper to taste

1 lb pork loin

* place habaneros, scallions, lime juice, oil, garlic, allspice, nutmeg, and good pinch of sale and pepper in food processor.  Pulse until mixture forms a paste with the consistency of pesto.  Add water if too dry

* place pork in a sealable plastic bag and pour marinade over it.  Squeeze out the air, seal bag, and rub pork all around to coat evenly.  Marinate for at least an hour, but better overnight

* preheat grill. Remove pork from marinade and season with a bit  more salt and pepper.  Grill, cook on all sides, fro about 10 minutes until charred and cook through (An internal therm. insterted into the center of the pork will read 140 degrees)

Makes 4 servings, Cost per serving $2.23

240 calories, 11g fat