Caribbean jerk pork roast
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 3 | pounds | Boneless pork loin roast |
| 1 | tablespoon | Dried onion |
| 1 | tablespoon | Onion powder |
| 2 | teaspoons | Crushed thyme |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Ground allspice |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground cinnamon |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Black pepper |
| 1 | teaspoon | Red pepper |
Directions
Pat roast with paper toweling. Blend seasonings and rub evenly over pork roast. Place in shallow pan and roast at 350~ for 45-60 mins., until internal temp registers 1550~. Remove from oven, let rest 10 mins. (temp will rise about 5 degrees upon resting). Slice and serve, or cool slightly, slice and wrap well to refrigerate.
Source: 1995 National Pork Producers Council From the recipe files of Rosanne Troxel, Lenexa, Kansas USA (tjfm10c@...)