Jerk Pork

  • Level: Intermediate
  • Total: 2 hr 55 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 2 hr 30 min
  • Yield: 8 servings
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Ingredients

1/4 cup allspice

1 1/2 inch piece of cinnamon

1 teaspoon grated nutmeg

6 scallions, including green tops, sliced

1 Scotch Bonnet-type chili

Salt

Freshly ground black pepper

1 tablespoon dark Jamaica rum

1 (4 pound) boned pork loin

Directions

  1. Preheat the oven to 350 degrees F.
  2. Place the berries on a pie tin and roast for 10 minutes. Pulverize them in a spice mill with the cinnamon and nutmeg. Place the spice mixture in a food processor, fitted with a metal blade. Add the scallions and chile. Season with salt and pepper. Process until a paste is formed. Add the rum and mix well. Rub the mixture all over the pork loin. Cover and allow to marinate for at least 1 hour at room temperature.
  3. Increase the oven temperature to 400 degrees F.
  4. Remove the meat and place in a roasting pan, and roast for 30 minutes. Reduce the heat to 350 degrees F and continue to roast for 1 1/2 hours, basting every 30 minutes. Remove from the oven and rest for 5 minutes before slicing. Serve with the Island Beans and Fried Plantains.