Jerk Pork Loin Recipe

Looking for an easy Jerk Pork Loin recipe? Learn how to make Jerk Pork Loin using healthy ingredients.


Submitted by jennaleigh11

Makes 10 servings



Eating well recipe, ?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.

Recipe Ingredients for Jerk Pork Loin

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 dark brown sugar, packed
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
3 pound center-cut pork loin, trimmed

Recipe Directions for Jerk Pork Loin

  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 500F or build a fire in a charcoal grill and let it burn down to high heat (about 500F).

  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 degrees, cover and continue roasting until an instant-read thermometer inserted into the center of the meat registers 145F, 20 to 30 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.

  6. Make Ahead Tip: Marinate the pork (Steps 1-2) for up to 24 hours.

Categories

Main Dish

Nutrition Facts
Serving Size 179.1g
Amount Per Serving
Calories
347
Calories from Fat
144
% Daily Value*
Total Fat
16.0g
25%
Saturated Fat
5.0g
25%
Trans Fat
0.0g
Cholesterol
110mg
37%
Sodium
432mg
18%
Potassium
667mg
19%
Total Carbohydrates
7.8g
3%
Dietary Fiber
0.9g
4%
Sugars
5.6g
Protein
39.5g
Vitamin A 5% Vitamin C 19%
Calcium 5% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in niacin
  • Very high in selenium
  • Very high in thiamin
  • High in vitamin B6
  •   Bad points
  • High in cholesterol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement