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Jerk Pork Tenderloin
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| 1 tablespoon | espresso coffee beans |
| 1 1/4 teaspoons | whole allspice |
| 3/4 teaspoon | mustard seeds |
| 3/4 teaspoon | ground cinnamon |
| 3/4 teaspoon | ground nutmeg |
| 1 bunch | green onions, chopped |
| 1 cup | chopped fresh parsley |
| 1/4 cup | fresh lime juice |
| 1/4 cup | fresh lemon juice |
| 3 | garlic cloves |
| 2 tablespoons | olive oil |
| 1 tablespoon | chopped fresh oregano |
| 2 teaspoons | chopped fresh thyme |
| 1 teaspoon | grated lemon peel |
| 1 teaspoon | chopped seeded habanero chile |
| 2 1/2 pounds | pork tenderloins |
Stir first 5 ingredients in small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in spice grinder; transfer to processor. Add all remaining ingredients except pork; blend until wet paste forms. Place pork in large glass baking dish and coat with paste. Cover; chill overnight.
Preheat oven to 400?F. Transfer pork coated with paste mixture to rimmed baking sheet. Roast pork until thermometer inserted into center registers 150?F for medium, about 35 minutes. Slice pork and serve.
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