Prep Time: 15 minutes | Cook Time: 2 hours | Makes: 8-10 servings
INGREDIENTS:
- 4 lbs. boneless pork loin roast, excess fat trimmed and butterflied
- 2 Onions, finely diced
- 1 tablespoon Fresh thyme leaves
- ½ teaspoon Ground allspice
- ¼ teaspoon Ground nutmeg
- ¼ teaspoon Ground cinnamon
- 1 tablespoon Sugar
- 2 tablespoons Hot pepper sauce
- ½ cup Soy sauce
- 2 tablespoons Vegetable oil
INSTRUCTIONS:
- Place butterflied pork loin in a flat dish.
- Combine onions, thyme leaves, allspice, nutmeg, cinnamon, sugar, hot pepper sauce, soy sauce, and vegetable oil to make jerk paste.
- Spread jerk paste evenly over the pork loin.
- Cover and marinate pork loin in refrigerator for at least 4 hours. Prepare the grill with moderate heat, placing a drip pan beneath the grates.
- Grill roast over moderate coals for 2 hours or until internal temperature reaches 150-160°F.
- Remove from grill and let rest for a few minutes.
-
Cut pork loin in half lengthwise and carve into thin segments. Serve with favorite sides.
NUTRITION:
Calories: 300 | Protein: 30g | Fat: 15g | Carbohydrates: 5g | Fiber: 1g
CHEF'S KNIFE TIP:
When butterflying the pork loin roast, use a sharp chef's knife to make a horizontal cut through the middle of the meat. Take care to cut evenly to ensure the roast lies flat and cooks evenly on the grill. Additionally, when carving the cooked pork loin into thin segments for serving, use a sharp chef's knife to achieve clean, uniform slices that highlight the tender texture and flavorful marinade.
