Jerk Pork Loin
Jerk Pork Loin Recipe
EatingWell: May/June 2009
Wow was this good!! I was little hesitant as the recipe calls for a habanero, but I didn’t use the seeds and only 3/4 of the pepper.
I forgot to marinate the loin in the mixture. So shoot me. It was still excellent! I let it sit for about 30 minutes before I put it in the oven. I had some left over mixture that I’m going to use with some pork loin chops later on this week.
I didn’t taste much of the green onions, which is interesting because there’s quite of bit of them in the marinade. I put too much cinnamon in the marinade, too. Minor accident with the spice grinder. Oops! With all that being said, it was still excellent and I will be having it again.
Measuring cups and spoons
Knife
Cutting board
Food processor (mini Cuisinart works perfect)
Roasting pan with rack
Thermometer
Jerk Pork Loin
Ingredients
- 2 cups sliced scallions
- 3 cloves garlic, smashed and peeled
- 1 scotch bonnet or habanero pepper, quartered and seeded
- 1/3 cup cider vinegar
- 1/4 cup packed dark brown sugar
- 2 tablespoons peanut oil, or canola oil
- 2 teaspoons ground allspice
- 2 teaspoons ground coriander
- 2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground pepper
- 1 3-pound center-cut pork loin, trimmed
Instructions
- Puree scallions, garlic, chile pepper, vinegar, brown sugar, oil, allspice, coriander, thyme, salt, cinnamon and pepper in a food processor.
- Pour the spice mixture into a large, sealable plastic bag. Add pork and turn the bag to coat the pork with the marinade. Refrigerate for at least 4 hours and up to 24 hours.
- About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 500 °F or build a fire in a charcoal grill and let it burn down to high heat (about 500 °F).\
- If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the pork from the marinade (discard marinade). Place the pork on the unheated side of the grill rack. Close the lid and roast undisturbed for 45 minutes.
- Rotate the pork 180 °, cover and continue roasting until an instant-read thermometer inserted into the center of the meat registers 145 °F, 20 to 30 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.
Notes
Make Ahead Tip: Marinate the pork (Steps 1-2) for up to 24 hours.
From: EatingWell Magazine May/June 2009
