Jerk Roast Pork
This recipe makes 8 servings
Jerk food is peppery with allspice. Several cuts of pork work well. Pork shoulder or roasts are moist and tasty but not as attractive as easy-to-carve loin rib crown-style roasts that are partially boned.
Ingredients
- 1 pork roast, about 3 lb
- Jerk Marinade
- 4 green onions, chopped
- 3 cloves garlic
- 1 Scotch bonnet pepper or hot pepper, halved
- 1 onion, chopped
- 1/4 cup orange juice
- 3 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 tsp white vinegar
- 2 tsp ground allspice
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp curry powder
- 1/4 tsp cinnamon
Preparation
Jerk Marinade: In food processor, pur?green onions, garlic, Scotch bonnet pepper, onion, orange juice, soy sauce, oil, vinegar, allspice, thyme, salt, pepper, curry powder and cinnamon. (Can be refrigerated in airtight container for up to 4 days.)
In bowl, pour marinade over pork; cover and marinate in refrigerator for at least 2 or up to 12 hours, turning occasionally. Let stand at room temperature for 30 minutes.
Place on rack in roasting pan; roast in 325°F (160°C) oven for 1-3/4 to 2 hours or until meat thermometer registers 160°F (70°C). Transfer to warm platter and tent with foil; let stand for 10 minutes.
- Keywords : Caribbean; Main Course; Pork; Green onions; Roast; Orange juice;
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