Jerk Pork Loin

2 Reviews
From: EatingWell Magazine May/June 2009

“Jerk” isn't Jamaican for “as hot as you can stand it.” Instead, a jerk paste should be a carefully blended, aromatic melange, as much nose tickle as tongue spike. Here we use that flavorful paste on grilled pork loin. Watch out for that hot chile pepper: wear rubber gloves to protect your skin and touch no one until you've washed up thoroughly. If you have time, marinate the pork the full 24 hours for the best flavor.

Ingredients 10 servings

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  • 2 cups sliced scallions
  • 3 cloves garlic, smashed and peeled
  • 1 scotch bonnet or habanero pepper, quartered and seeded
  • 1/3 cup cider vinegar
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons peanut oil , or canola oil
  • 2 teaspoons ground allspice
  • 2 teaspoons ground coriander
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly ground pepper
  • 1 3-pound center-cut pork loin, trimmed

Preparation

  • Active

  • Ready In

  1. Puree scallions, garlic, chile pepper, vinegar, brown sugar, oil, allspice, coriander, thyme, salt, cinnamon and pepper in a food processor.
  2. Pour the spice mixture into a large, sealable plastic bag. Add pork and turn the bag to coat the pork with the marinade. Refrigerate for at least 4 hours and up to 24 hours.
  3. About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 500 °F or build a fire in a charcoal grill and let it burn down to high heat (about 500 °F).
  4. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the pork from the marinade (discard marinade). Place the pork on the unheated side of the grill rack. Close the lid and roast undisturbed for 45 minutes.
  5. Rotate the pork 180 °, cover and continue roasting until an instant-read thermometer inserted into the center of the meat registers 145 °F, 20 to 30 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.
  • Make Ahead Tip: Marinate the pork (Steps 1-2) for up to 24 hours.

Nutrition information

  • Serving size: 3 oz. pork loin
  • Per serving: 143 calories; 6 g fat(2 g sat); 0 g fiber; 3 g carbohydrates; 18 g protein; 6 mcg folate; 57 mg cholesterol; 2 g sugars; 0 g added sugars; 97 IU vitamin A; 4 mg vitamin C; 28 mg calcium; 1 mg iron; 156 mg sodium; 278 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat

Reviews 2

June 25, 2012
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By: EatingWell User
Simple and delicious! First time making a jerk marinade, and couldn't be happier. Nice variation from typlcal pork flavors (apples, rosemary, etc). New go-to marinade. Liked throwing everything in the food processor, pouring into a bag, and done! Pros: Flavorful bite, juicy, versitile marinade. Cons: Make sure you plan ahead to give meat enough time!
July 09, 2010
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By: EatingWell User
AMAZING!!! We used olive oil instead and marinated the chicken for about 4 hours then BBQ'd on wood chips.....VERY tasty!! Can't wait to try it again on something different!