Emeril's jerked pork
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Allspice berries |
| 1½ | 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 |
Directions
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@...