Jerk Pork Roast
Published September 25, 1999
- Total Time
- 1 hour 15 minutes, plus overnight marination
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Ingredients
3 Scotch-bonnet peppers, seeded and chopped (see note), or other very hot chili peppers or chili sauce to taste
6 scallions, chopped
1 small onion, chopped
3 cloves garlic, chopped
3 tablespoons vegetable oil
2 tablespoons dark rum
3 tablespoons ground allspice
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 4-pound boneless pork roast, tied
Nutritional analysis per serving (8 to 10 servings)
4 grams carbs; 116 milligrams cholesterol; 360 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 1 gram fiber; 465 milligrams sodium; 39 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a food processor, combine the peppers, scallions, onion, garlic, oil, rum, allspice, cinnamon, nutmeg, salt and pepper. Process until the mixture forms a smooth paste. Place the roast on a nonreactive plate and, using a spatula, coat with the jerk sauce. (Avoid touching the paste with your hands; the oil from the peppers can burn.) Cover and marinate overnight.
- Step 2
When ready to cook, preheat the oven to 450 degrees. Place the pork in a roasting pan fitted with a rack. Roast for 15 minutes. Lower the oven temperature to 350 and continue roasting until the pork is just barely pink at the center when pierced with the tip of a knife, about 40 to 50 minutes. Remove the pork from the oven and allow to set, covered, for 15 minutes. Slice thinly and serve.
Available at specialty markets or by mail order from Adriana's Caravan, (800) 316-0820.
Private Notes