Anonymous Tue May 23 19:23:58 2006

4 Each dried Chipotle chilies

12 Cloves garlic

3 Each shallot -- peeled

1 Tablespoon ground allspice

5 Each cloves

1/2 Cup malt vinegar

1/2 Cup orange juice

1/4 Cup lime juice

1/4 Cup brown sugar

1 Teaspoon fresh ground black pepper

1-1/2 Cups olive oil

2 Each pork tenderloin

A tropical resort in an urban location, Miss Pearl's Jam House sits near the center of San

Francisco. Chef Joey Altman is the creative wizard behind the dishes that seem to sing and

dance their way across the multicolored dining room. He cooks up some visionary stuff,

like Seared Scallops with Potato Crust and Citrus Beurre Blanc, Oyster Hot Shot with Chile

Ginger Salsa, Angry Pork Tenderloin, and Coconut Sorbet. Palm trees and other greenery,

original island-style paintings on the walls, and Caribbean tunes all combine to make a

delightful setting for a tropical vacation without leaving the states. Don't miss the Sunday

Poolside Brunch with Eggs Over Evil! Find Miss Pearl's at 601 Eddy Street (corner of

Larkin), San Francisco, CA 94109, (415) 775-JAMS. If using dried Chipotle, cover with hot

water and allow to sit for 15 minutes to soften. Remove the stems. Place all ingredients

except the olive oil and the tenderloins in a blender or food processor and puree, slowly

drizzling in t

he oil. Marinate the meat in this mixture for at least an hour. Grill the tenderloins over

medium-high heat or bake in a 400F oven for about 8 minutes, turning every 2 minutes.

Slice the tenderloins into 1/2 inch pieces and serve with black beans, rice, salsa, and

tortillas. By: Garry Howard - Cambridge, MA