Total Time
Prep 5 mins
Cook 20 mins

Nice and flavourful dish; serve with salad and rice. From Canadian Food Network. The rub can be added up to 24 hours ahead

Ingredients Nutrition


  1. In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.).
  2. Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
  3. Transfer to cutting board; tent with foil and let stand 5 minutes.
  4. Cut into 1/2-inch (1 cm) thick slices.


Most Helpful

I was surprised that all those different spices came together so good. The spiciness of it didn't hit me until I was done eating. Made for Zaar Cookbook Tag.

Catnip46 June 27, 2013

What a great recipe Deantine. A really authentic jerk recipe. My dh was over the moon with this hot and spicy treat. I used a huge scotch bonnet and was really glad that I did. I served this lovely pork two for me and one for dh. My pork slices were served on top of corn griddle cakes and drizzled with a sweet hot & spicy bbq sauce. Thanks for sharing a recipe that we will be having again.

Baby Kato February 21, 2013

The whole family raved over this, including the picky kids. The only substitution I made was to use 1/4 teaspoon cayenne for the scotch blue bonnets. It offered just enough kick for all. It's great leftover sandwiches & snacking cold from the fridge. Thanks a bunch for posting your recipe Deantini!

Chicagoland Chef du Jour April 12, 2011

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