Monday, January 06, 2014

Jerk Pork Loin

Josh's Jerk Marinade

Josh Huntley, Lead line cook at the restaurant, got this recipe from his father-in-law who got it from a Jamaican while visiting the island.  It is a great favorite of everyone in the kitchen and I've used it in grilling classes at Kitchen Conservatory to equally positive results.  It is also marvelous on chicken and fish.  Pretty spicy, but great tropical spice flavors.

Here is a pork loin we marinated a couple of days before roasting for a restaurant special one night.  We slow-roasted it in the oven, but it would be best over a charcoal fire.  good jerk usually a bit of char to it.  We cooked some of the residual marinade and served it as a little sauce with the roast.

Jerk Marinade

1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 teaspoon ground sage
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons ground allspice
2 tablespoons salt
1/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 cup orange juice
1/2 cup lime juice
1 habanero, seeded and minced
2 scallions, minced
1/4 cup minced onion.

Combine all of the ingredients and mix well. 

Marinate the loin or any other meat overnight, or in the case of the loin-a couple days.  The marinade can also be used for fish or shrimp, but only marinate for 20 to 30 minutes.

Grill or roast until the meat registers 160 degrees-about 1 hour to 1 hour 20 minutes, depending on the size of the roast.

Boil some of the marinade to use as a sauce and thicken with a bit of cornstarch, if desired.