Prep 8 hrs 30 mins
Cook 1 hr
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.
- 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
- 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.
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!
Awesome marinade! Had about 3/4 lb boneless pork loin cuts. Had all ingredients minus the scallions, onions, and chilies in the cupboard or fridge for a quick week day dinner. Placed the marinade ingredients in ziplock bag along with the boneless pork loin cuts. Flipped it several times to mix everything, and let sit in refrigerator for 30 minutes. Cooked in a covered pan at meduim heat on stove. Fifth grader son remarked about the wonderful smell while cooking. Thanks for the recipe.