Wine with spicy "Jamaican Jerk " pork tenderloin?

[hotwine]

Well, our grilled marinated round steak turned out nicely. I normally compare that cut of meat to bootleather, but six hours in the bath of spices and Rhone followed by 20 mins. on a hot oak fire made it fork-tender. The wine was 1997 Ch. de Campuget of the Costieres de Nimes applellation, and was excellent for bathing the beef. Sadly, though, it lacked structure with the meal; Innkeeper's recommended Crozes Hermitage would have been far superior. So goes the wineworld. At least we now have another application for round steak, which had previsously been limited to Stroganoff, Swiss steak and stir-fry. Mrs. Hotwine was pleased.
Drew, here's hoping your wine choice turned out well with the grilled pork.
And Innkeeper, your Merlot comments are intriguing; we'll need to try that SA wine.