JAMAICAN JERK PORK LOIN

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Jamaican Jerk Pork Loin image

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.

Provided by CHRISSYG

Categories     Pork

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup chopped scallion
1/2 cup chopped onion
1 garlic clove, chopped
4 serrano chilies or 4 jalapeno chiles, chopped with seeds
1 teaspoon fresh thyme
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
2 teaspoons ground allspice
1 teaspoon coarse salt (kosher or sea salt)
3 tablespoons molasses
1 teaspoon fresh ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 lb boneless pork loin, with fat layer intact or 1 1/2-2 lbs pork loin, bone-in

Steps:

  • Marinade:.
  • 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.
  • Put marinade into a large sealable plastic bag (like a Ziploc bag).
  • Meat Preparation:.
  • Lightly score the fat layer of the pork loin.
  • Place meat in bag with marinade.
  • Marinate up to 8 hours in the refrigerator, turning occasionally.
  • Heat oven to 375°F.
  • Remove pork from marinade.
  • Wipe most of marinade off of pork leaving some on fat layer to brown.
  • Roast uncovered, fat side up, for approximately 1 hour (until internal temperature reaches 137°F).
  • If the top gets too browned, cover for a few minutes, but uncover at the end of cooking time.
  • Allow to rest at least 15 minutes before slicing.

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