Jerk pork
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Allspice |
| 1½ | Inch piece of cinnamon | |
| 1 | teaspoon | Grated nutmeg |
| 6 | Scallions, including green | |
| Tops, sliced | ||
| 1 | Scotch Bonnet-type chili | |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | tablespoon | Dark Jamaica rum |
| 1 | (4 pound) boned pork loin | |
Directions
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
EMERIL LIVE SHOW #EMIB52