Jerk pork has become increasingly popular over the years. Here is a tasty version you can make at home. Just know that the secret to great jerk is to let it thoroughly marinate to develop the flavors of all the seasonings.
3-4 pound pork loin
¼ cup of vegetable oil
2 tablespoons of fresh lime juice
1 teaspoon of ground cloves
1 teaspoon of ground cinnamon
1 teaspoon of ground allspice
2 cloves of garlic
2 teaspoons of thyme
1/2 cup of scallions (green onions)
1 small red onion, chopped
2 scotch bonnet peppers or habanero peppers, seeded
½ cup of peeled ginger, chopped
3 tablespoons of dark Jamaican rum
In a food processor or blender, combine the oil, lime juice, ground cloves, cinnamon, allspice, garlic, scallions, red onion, thyme, ginger, peppers and the Jamaican rum. Blend until smooth until it creates a paste.
Place the pork loin in a large glass or plastic bowl. Pour the paste over the meat and spread evenly all over using your hands. Cover and refrigerate for at least 24 hours to develop the flavors.
Turn your oven on to 400 degrees. Place the marinated loin onto a roasting pan and cook for 30 minutes. Reduce the oven temperature to 350 degrees and cook for an additional 1 to 1 ½ hours. Be sure to baste the loin every half hour while cooking.
Take the loin out of the oven and let it rest for 5 minutes before slicing. Serve warm with your favorite side dish.
3-4 pound pork loin
¼ cup of vegetable oil
2 tablespoons of fresh lime juice
1 teaspoon of ground cloves
1 teaspoon of ground cinnamon
1 teaspoon of ground allspice
2 cloves of garlic
2 teaspoons of thyme
1/2 cup of scallions (green onions)
1 small red onion, chopped
2 scotch bonnet peppers or habanero peppers, seeded
½ cup of peeled ginger, chopped
3 tablespoons of dark Jamaican rum
In a food processor or blender, combine the oil, lime juice, ground cloves, cinnamon, allspice, garlic, scallions, red onion, thyme, ginger, peppers and the Jamaican rum. Blend until smooth until it creates a paste.
Place the pork loin in a large glass or plastic bowl. Pour the paste over the meat and spread evenly all over using your hands. Cover and refrigerate for at least 24 hours to develop the flavors.
Turn your oven on to 400 degrees. Place the marinated loin onto a roasting pan and cook for 30 minutes. Reduce the oven temperature to 350 degrees and cook for an additional 1 to 1 ½ hours. Be sure to baste the loin every half hour while cooking.
Take the loin out of the oven and let it rest for 5 minutes before slicing. Serve warm with your favorite side dish.
