Jerk Pork With Papaya

2 lb. Pork Tenderloin
1 whole Banana
1 cup Chutney
1/4 cup Lime Juice
3 tbs. Coconut
2 1/4 lb. Pasta
1 cup Chicken Broth
1/4 cup Rice Vinegar
1/4 cup Sugar -- unseasoned
1/4 cup Cilantro -- minced
2 tsp. Sugar
2 whole Papaya
1/2
JERK SEASONING:
1/4 cup Cilantro
3 tbs.
3 tbs. Ginger -- minced
2 tbs. Black Peppercorn
1 tbs. Allspice -- ground
1 tbs. Brown Sugar
2 clove Garlic -- minced
1/2 tsp. Red Pepper
1/4 tsp. Coriander -- ground
1/4 tsp. Nutmeg -- ground
1 whole Habanero Chili Pepper

Prepare Jerk Seasoning Paste by combining all ingredients in a blender or food processor until a smooth paste. Rub pork with jerk paste and place in a Ziploc baggie and refrigerate 20 minutes or up to 1 day. In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare the grill for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan. Cover grill, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F (about 20 minutes for tenderloins). Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and stir over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoon lime juice mixed with sugar. Cut pork across grain into 1/2" thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana- chutney relish to add to taste. Note: If using the habanero pepper, do not use your bare hands to mince or apply paste to pork. Use gloves. 6 servings