2 1-pound pork tenderloins
1 small onion, chopped
2 Tbsp. soy sauce
1 Tbsp. fresh ginger, grated
1 Tbsp. olive oil
1/4 cup vinegar
1/4 cup brown sugar
2 tsp. ground allspice
1 Tbsp. fresh thyme, chopped
1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Salt and pepper to taste
4 serrano peppers, seeded and chopped
3 cloves garlic, minced

Slice tenderloins lengthwise without cutting all the way through. Combine remaining ingredients in a food processor and blend. Pour mixture over pork and refrigerate for several hours to allow flavors to blend. Remove pork from marinade and grill over medium-hot coals until pork is done; you may baste pork with remaining marinade as you grill. If you would like to use hotter peppers feel free. Serrano peppers are about a 7 on a scale of 10 for heat. Habanero peppers and scotch bonnets are the hottest with a 9-10 rating. If you prefer less heat, try using an Anaheim pepper that rates about a 3 but still has great flavor.

The Skinny: Pork tenderloins are very lean. You could use a sugar substitute for the brown sugar but it probably isn't necessary since the brown sugar is just part of the marinade.

Caribbean Sweet Potatoes

6 - 8 sweet potatoes
1/3 cup butter
1/4 cup green onions, chopped
1 Tbsp. hot sauce
Salt and pepper to taste
Brown sugar about 1/3 cup

Bake sweet potatoes at 350 degrees for about 1 hour or until tender. Slice each one in half and scoop out pulp. Place in a bowl and add butter, onions, hot sauce and salt and pepper and mix well. Place mixture back in each sweet potato skin and place on a baking sheet. Sprinkle with brown sugar and broil for several minutes.

The Skinny: As you know, we have an aversion to the substitution of butter but do so if you must.