| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Jamaican | Ethnic, Jamaican, Meat/pork, Miamiherald | 8 | -10 serve |
INGREDIENTS
| 1 | 4lb boneless pork loin roast | |
| 2 | Onions, finely chopped | |
| 1 | T | Fresh thyme leaves |
| 1/2 | t | Ground allspice |
| 1/4 | t | Ground nutmeg |
| 1/4 | t | Ground cinnamon |
| 1 | T | Sugar |
| 2 | T | Hot pepper sauce |
| 1/2 | c | Soy sauce |
| 2 | T | Vegetable oil |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 83
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 9.4mg
Sodium: 633.6mg
Potassium: 129.6mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 3.2g
Protein: 4g