Emeril's jerked pork

Yield: 8 Servings

Measure Ingredient
¼ cup Allspice berries
Inch piece of cinnamon
1 teaspoon Grated nutmeg
6 Scallions; sliced with green
Tops included
1 Habanero pepper
Salt
Freshly ground pepper
1 tablespoon Dark Jamaica rum
4 pounds Boned pork loin

Preheaat the oven to 350 degrees F. Place the allspice 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 Habanero. 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 marinate for at least 1 hour at room temperature.

Increase the oven temperature to 400 deegrees F. Remove the meat and place in a roasting pan, roast for 30 minutes. Reduce the heat to 350 degrees F and continue to roast for 1½ hours, basting every 30 minutes. Remove from the oven and rest for 5 minutes before slicing.

Serve with Island Beans and Fried Plantains.

From: Emeril Live Entered By: Roy Olsen roy@...

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