Jerk Pork Loin

By barbell

"Jerk" isn't Jamaican for "as hot as you can stand it." Instead, a jerk paste should be a carefully blended, aromatic mélange, as much nose tickle as tongue spike. Here we use that flavorful paste on grilled pork loin. Watch out for that hot chile pepper: Wear rubber gloves to protect your skin and touch no one until you've washed up thoroughly. If you have time, marinate the pork the full 24 hours for the best flavor.

Ingredients

• 2 cup(s) sliced scallions
• 3 clove(s) garlic, smashed and peeled
• 1 scotch bonnet or habanero pepper, quartered and seeded
• 0.33 cup(s) cider vinegar
• 1/4 cup(s) packed dark brown sugar
• 2 tablespoon(s) peanut oil or canola oil
• 2 teaspoon(s) ground allspice
• 2 teaspoon(s) ground coriander
• 2 teaspoon(s) dried thyme
• 1.5 teaspoon(s) salt
• 1 teaspoon(s) ground cinnamon
• 1 teaspoon(s) freshly ground pepper
• 1 (3-pound) center-cut pork loin, trimmed

Details

Servings 10
Preparation time 20mins
Cooking time 345mins
Adapted from delish.com

Preparation

Step 1

Puree scallions, garlic, chile pepper, vinegar, brown sugar, oil, allspice, coriander, thyme, salt, cinnamon, and pepper in a food processor.

Pour the spice mixture into a large, sealable plastic bag. Add pork and turn the bag to coat the pork with the marinade. Refrigerate for at least 4 hours and up to 24 hours.

About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 500°F or build a fire in a charcoal grill and let it burn down to high heat (about 500°F).

If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the pork from the marinade (discard marinade). Place the pork on the unheated side of the grill rack. Close the lid and roast undisturbed for 45 minutes.

Rotate the pork 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the center of the meat registers 145°F, 20 to 30 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.

Carb Servings: 3 lean meat. Carbohydrate Servings: 0.