6 cloves garlic
1 bunch basil
1 bunch green onions, trimmed
1/2 c. olive oil
juice of 1 lemon
4 TBSP white wine vinegar
2 tsp. sea salt
1 tsp. cinnamon
1/2 tsp. cayenne pepper *this recipe can take more heat! if you prefer spicy, just add more!)
1/2 tsp. white pepper
1/4 tsp. allspice

Place all ingredients in food processor and process until smooth. Place pork and marinade in ziploc bag and marninade for 3 hours or more. Remove pork from marinade. Discard bag and grill meat until it reaches 145-150 degrees. While you let it rest, the temperature will increase 5-10 degrees. Slice into 1/4 inch medallions. One tenderloin serves 3-4 people.