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.

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! "

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2 Reviews for Jerk Pork Loin

06/25/2012

Anonymous

Recommends this recipe

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.

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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