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Pork- Caribbean-Style Rub for Grilled Pork

List of Ingredients

1 1/2 tablespoons ground allspice
2 dried bay leaves
3 tablespoon fresh thyme leaves, chopped
1 1/2 teaspoons sweet paprika
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Scant 3/4 teaspoon salt
1 habenero chile (cored, seeded, and then ribs removed), finely minced
2 pork tenderloins (about 1 pound each) or 4 pork chops, trimmed of fat and silverskin


Recipe

Heat gas grill to medium high, or prepare a charcoal grill. I you're using whole allspice, grind it in a mortar and pestle to a fine powder. If you're using ground allspice, put it in a small mixing bowl. If you're using fresh bay leaves, toast them briefly to dry.
Crumble the bay leaves and grind them in the mortar with the allspice. Add the thyme and grind a few times so the leaves release their essence. Add the paprika, cloves, nutmeg, salt, habanerno, and garlic; crush or grind until well combined. Pat the rub all over the meat. Grill, uncovered, turning just a few times, until the meat is springy when squeezed, 18 to 20 minutes or until a instant-read thermometer reads 150 degrees F. (The USDA recommends 160 degrees F, but I like mine juicier[sic])Transfer the meat to a platter and tent with foil. Let rest for 10 minutes before serving.
Fine Cooking July 1999