| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Jamaican | Miamiherald, Meat/pork, Ethnic, Jamaican | 8 | -10 serve |
INGREDIENTS
| 1 | 4lb boneless pork loin roast | |
| 2 | Onions; finely chopped | |
| 1 | tb | Fresh thyme leaves |
| 1/2 | ts | Ground allspice |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground cinnamon |
| 1 | tb | Sugar |
| 2 | tb | Hot pepper sauce |
| 1/2 | c | Soy sauce |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
FORMATTED BY LISA CRAWFORD Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center. The meat should lie flat. Place the pork in a flat dish. Combine the remaining ingredients to make a jerk paste. Spread the paste over the pork loin, cover and marinate in the refrigerator for at least 4 hours. Prepare a fire on the grill. When the coals have burned down and are medium hot, to catch the drippings. The roast should cook over medium coals for approximately 2 hours or until a meat thermometer reads 150 to 160 degrees. Cut the pork loin in half lengthwise and carve in thin slices. Nutritional info per serving: 366 cal; 27g pro, 8g carb, 25g fat (62%), 1g fiber, 90mg chol, 596g sodium Source: Jerk: Barbecue from Jamaica by Helen Willinsky Posted to MM-Recipes Digest V3 #225 Date: 19 Aug 96 00:06:50 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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