Jerk Pork Loin
From EatingWell: 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.
- 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
- Puree scallions, garlic, chile pepper, vinegar, brown sugar, oil, allspice, coriander, thyme, salt, cinnamon and pepper in a food processor.
- 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.
- 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).
- 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.
- Rotate the pork 180 degrees, 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.
Tips & Notes
- Make Ahead Tip: Marinate the pork (Steps 1-2) for up to 24 hours.
Per serving: 163 calories; 7 g fat (2 g sat, 3 g mono); 66 mg cholesterol; 3 g carbohydrates; 2 g added sugars; 21 g protein; 0 g fiber; 162 mg sodium; 315 mg potassium.
Exchanges: 3 lean meat
More From EatingWell
Our easy holiday appetizer recipes are great for a holiday...
Citrus fruit, such as grapefruit, lemons, limes and oranges,...
Kale and other dark leafy greens are a flavorful, vitamin-...
Making a quick and healthy dinner when you really pressed for...
A piping hot bowl of soup is the ultimate comfort food during...
Decadent cream-based soups are typically loaded with...
Enjoy seasonal fresh fruit even in winter with these healthy...
Winter salads can taste like a refreshing start to those...
Save money on food during the holiday season but still eat...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
Picture this: You arrive home tired and frazzled, and the...
Our gluten-free cookie recipes are a healthy and delicious...
Whether you’re making Christmas cookies for your annual...
End your holiday meal on a sweet note with our healthy...
Spend more time with friends and family and less time in the...
Our festive holiday cocktails, including healthy recipes for...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Type of Dish
- Main dish, meat
- Main Ingredient
- May/June 2009