In a blender or food processor add onion, garlic, ginger, jerk seasoning, green onion, parsley, habanero, soy sauce, brown sugar, and vinegar. Pulse two or three times.
Pour olive oil in blender then puree. Refrigerate until needed.
Rub the marinade over the pork tenderloin. Place tenderloin in a pan the pour the remaining marinade over the top. Wrap and refrigerate for 24 hours.
Remove tenderloin from the marinade and rest for 10 minutes at room temperature.
Cook tenderloin on medium high heat area of the grill for 10-15 minutes. Baste the pork on the grill with the marinade as it cooks.
Remove from the grill once internal temperature has reached 145°F. Rest the pork for 2-3 minutes before carving.
Thinly slice the tenderloin on the bias.
Portion two cups of birria rice into a pasta bowl. Top with four slices of pork. Sprinkle cotija cheese over bowl.
Strek with carrot coulis. Then garnish with cilantro sprig and serve.
Ingredients
1 1/4 lb. Allegiance® Pork. Tenderloin, trimmed
1/2 ea. Peak Fresh Produce® Onion(s), Yellow, medium dice
