| 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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