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Jerk Pork Loin

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  5 Hours 45 Minutes
  10 servings
“Jerk” isn’t Jamaican for “as hot as you can stand it.” Instead, a jerk paste should be a carefully blended, aromatic melange, 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.

Make Ahead Tip: Marinate the pork (Steps 1-2) for up to 24 hours.
2 cups  sliced scallions
3 cloves  garlic, smashed and peeled
1   scotch bonnet or habanero pepper, quartered and seeded
1/3 cup  cider vinegar
1/4 cup  packed dark brown sugar
2 tablespoons   peanut oil or canola oil
2 teaspoons   ground allspice
2 teaspoons   ground coriander
2 teaspoons   dried thyme
1 1/2  teaspoons salt
1 teaspoon   ground cinnamon
1 teaspoon   freshly ground pepper
1   3-pound center-cut pork loin, trimmed
Jerk Pork Loin Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Nutrition Facts per Serving
Yield:   10 servings
Calories: 163
Fat. Total: 7g
Protein: 21g
Carbohydrates, Total: 3g
Fat, Saturated: 2g
% Cal. from Fat: 39%
Cholesterol: 66mg
Sodium: 162mg
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