Jamaican Jerk Pork Loin
Escape to the Caribbean with this delicious jerk marinade for pork tenderloin or chicken. Seasonings and hot Scotch Bonnet pepper give this marinade heat.
Servings 6 people
Ingredients
- ¾ tsp. allspice
- 1 tbsp. and ¾ tsp. salt
- 2-½ tsp. garlic powder
- 1-¾ tsp. white sugar
- ½ tsp. chili powder
- ¼ tsp. ground cloves
- ⅛ tsp. dried thyme
- 1 tsp. ground black pepper
- 1-¾ tsp. cayenne pepper
- ½ tsp. ground cinnamon
- ¼ cup olive oil
- ¼ cup soy sauce
- ¾ cup white vinegar
- ¼ cup lime juice
- 3 green onions chopped
- 1 Scotch Bonnet pepper seeded and chopped
- 2 pork tenderloins
Instructions
- In a medium bowl, combine first ten ingredients.
- In a separate bowl, combine oil, soy sauce, vinegar, juice, green onions and the pepper.
- Add wet ingredients to dry ingredients and whisk until dry ingredients are well incorporated. Reserve ¾ cup of marinade.
- Pour remaining marinade into a large resealable plastic bag. Add pork to bag. Marinate pork for a minimum of one hour.
- Remove pork from bag and discard marinade. Grill over medium hot coals for approximately 45 minutes to 1 hour, turning halfway through cooking time, until juices run clear.
- Baste pork with reserved marinade.
- Alternatively, roast the pork tenderloin in a 400 degree oven for 15-20 minutes, turning halfway through cooking time, until a meat thermometer registers 140-145 degrees.
