Put a little behind your ear when grilling… and keep plenty of rum in the glasses and your belly.The trick here is brining first, then marinating...
In a shallow container:
Pork tenderloin or thick center cut chops
1/4 cup kosher salt per pound pork
1/2 cup dark or spiced rum, and water to cover, let brine for a few hours, remove and pat dry
marinate the pork overnight in:
2 cups good dark or spiced rum (See Kilo Kai below...)
1/4 cup light brown sugar per pound pork
1/2 cup HOT water, in which you have steeped 6 bay leaves per pound of pork
2 limes, juice and zest
1/4 cup fresh cracked peppercorns
Remove from the marinade, set liquid aside for later, and pat dry again, set pork aside and prep the grill, then have a dark n stormy, a mojito or whatever with the rum you are using.
(if you can, soak your favorite wood smoking chips in a mix of 1/2 rum and 1/2 water, it will make the meal, trust me)
Strain remaining marinade into a saucepan and bring to a boil, then reduce until thick enough to coat the back of a spoon, add sugar if you need it sweetened. Grill pork and serve with the reduction drizzled over the meat, and garnish with lime slices or mint leaves. Have more rum drinks and enjoy...
