Jerk pork

Yield: 4 servings

Measure Ingredient
¼ cup Allspice
1½ \N Inch piece of cinnamon
1 teaspoon Grated nutmeg
6 \N Scallions, including green
\N \N Tops, sliced
1 \N Scotch Bonnet-type chili
\N \N Salt
\N \N Freshly ground black pepper
1 tablespoon Dark Jamaica rum
1 \N (4 pound) boned pork loin

Preheat the oven to 350 degrees F. 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. Increase the oven temperature to 400 degrees F. 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 1½ hours, basting every 30 minutes. Remove from the oven and rest for 5 minutes before slicing. Serve with the Island Beans and Fried Plantains.

Yield: 8 servings


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