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Prep Time: 8 Minutes Cook Time: 60 Minutes |
Ready In: 68 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Marinade:.
2. 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. Put marinade into a large sealable plastic bag (like a Ziploc bag).
4. Meat Preparation:.
5. Lightly score the fat layer of the pork loin.
6. Place meat in bag with marinade.
7. Marinate up to 8 hours in the refrigerator, turning occasionally.
8. Heat oven to 375°F.
9. Remove pork from marinade.
10. Wipe most of marinade off of pork leaving some on fat layer to brown.
11. Roast uncovered, fat side up, for approximately 1 hour (until internal temperature reaches 137°F).
12. If the top gets too browned, cover for a few minutes, but uncover at the end of cooking time.
13. Allow to rest at least 15 minutes before slicing.
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