Ingredients
-
1/2
-
1/2
-
1
-
4
-
1
-
1
-
1
-
2
-
1
-
3
-
1
-
1/4
-
1/4
-
1/4
-
1
Directions
Jamaican Jerk Pork Loin,This is a compilation of several recipes for “Jerk Pork” that I’ve tried. I don’t claim that it has any Jamaican authenticity at all, but we really like it. It’s important to find a pork loin (not the tenderloin) that has a nice fat layer on top… it really keeps the moisture in and makes for a very nice presentation when it’s browned and crisp. I made this for my mother’s friend birthday party, for a crew of very discriminating palates and they went nuts. Prior to that, I didn’t have a written recipe for this, but I had demands for the recipe so I had to measure as I re-created it! I hope you enjoy.,Great Jerk recipe. I let it marinate for 6 hours and then cooked on the BBQ. Loved it. We cooked it for 10 min on the first side and about 15 on the sec. side.( Mine was a 2 lb. loin),I love this recipe for pork loin. I had an almost 3 lb. roast; I followed recipe exactly but I added a little Bahamian honey to it because DH likes things sweet. Of course here in Bahamas you can get jerk chicken, etc. on every corner, but I liked making my own for more reasons than one. I will use this in chicken next time. It browned up beautifully and was moist. Thanks so much Chrissy for this superb recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Marinade: |
|
2
Done
|
Put All Marinade Ingredients Into a Food Processor and Process Until Thoroughly Chopped but not to the Point That It Turns Into a Paste or Too Liquid. |
|
3
Done
|
Put Marinade Into a Large Sealable Plastic Bag (like a Ziploc Bag). |
|
4
Done
|
Meat Preparation: |
|
5
Done
|
Lightly Score the Fat Layer of the Pork Loin. |
|
6
Done
|
Place Meat in Bag With Marinade. |
|
7
Done
|
Marinate Up to 8 Hours in the Refrigerator, Turning Occasionally. |
|
8
Done
|
Heat Oven to 375f. |
|
9
Done
|
Remove Pork from Marinade. |
|
10
Done
|
Wipe Most of Marinade Off of Pork Leaving Some on Fat Layer to Brown. |
|
11
Done
|
Roast Uncovered, Fat Side Up, For Approximately 1 Hour (until Internal Temperature Reaches 137f). |
|
12
Done
|
If the Top Gets Too Browned, Cover For a Few Minutes, but Uncover at the End of Cooking Time. |
|
13
Done
|
Allow to Rest at Least 15 Minutes Before Slicing. |
