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Jerk Pork Loin

May/June 2009

Your rating: None Average: 4.1 (10 votes)

“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.



READER'S COMMENT:
"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! "
Jerk Pork Loin Recipe

2 Reviews for Jerk Pork Loin

06/25/2012
Anonymous
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!

Flavorful bite, juicy, versitile marinade.
Comments
07/09/2010
Anonymous

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!

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