Subj : BH&G 1996
To   : ALL
From : DAVE DRUM
Date : Thu Mar 04 2021 12:17:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jerk Pork Loin
 Categories: Pork, Vegetables, Chilies, Herbs
      Yield: 10 Servings
 
      2 c  Sliced scallions
      3 cl Garlic; smashed, peeled
      1    Scotch bonnet or habanero;
           - quartered, seeded
    1/3 c  Cider vinegar
    1/4 c  Packed dark brown sugar
      2 tb Oil
      2 ts Ground allspice
      2 ts Ground coriander
      2 ts Dried thyme
  1 1/2 ts Salt
      1 ts Ground cinnamon
      1 ts Fresh ground pepper
      3 lb Center-cut pork loin;
           - trimmed
 
  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 500ºF/260ºC or build
  a fire in a charcoal grill and let it burn down to high
  heat (about 500ºF/260ºC).
  
  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 degrees F, 20 to 30 minutes
  more. Transfer to a clean cutting board and let stand for
  10 minutes before slicing.
  
  MAKE AHEAD TIP: Marinate the pork (Steps 1-2) for up to 24
  hours.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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