This recipe and others can be found in the following article:
Authentic Jamaican Jerk
1 cup chopped onion
1 tablespoon fresh thyme
1 teaspoon freshly ground black pepper
1 tablespoon ground allspice
1/4 cup vinegar
2 tablespoons soy sauce
2 large tomatoes, chopped
1 tablespoon freshly grated ginger
2 pounds pork tenderloin
1/4 cup Jerk Rub/Seasoning (see recipe here)
In a bowl, combine the onion, thyme, black pepper, allspice, vinegar, soy sauce, tomatoes and ginger.
Cut pork tenderloins lengthwise, scoring the meat.
Roll the pork in the mix, and then lavishly cover with jerk rub, ensuring that you stuff some inside the score marks.
Put the seasoned meat in a resalable plastic container and refrigerate at least two hours.
Prepare a charcoal grill, adding 2 cups of soaked chips from lemon, orange or pecan wood.
Grill over low heat until the interior reaches 140 degrees to 145 degrees F, about 2 hours.