Jamaican Pork Loin Roast

Ingredients for 6

• 4 - 5 pound pork loin roast.

• 4 Scotch Bonnet Chilies, stemmed, seeded and cut in half. Habanero will work if you can’t find scotch bonnets.

• 1 medium onion, coarsely chopped.

• 1/2 cup shallots, coarsely chopped

• 4 cloves of garlic, coarsely chopped

• 2 bunches of chives or scallions (white and green part) trimmed and coarsely

• 1/2 flat leaf parsley, coarsely chopped

• 1/2 cup cilantro chopped

• 2 teaspoons ginger chopped

• 2 tablespoons coarse salt

• 1 tablespoon fresh thyme or 1 1/2 teaspoons of dried thyme

• 2 teaspoons ground allspice

• 1 teaspoon ground black pepper

• 1/2 teaspoon cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 cup lime juice

• 1/4 cup vegetable oil

• 1/4 cup packed dark brown sugar

• 2 tablespoons soy sauce

• 1/4 cup cold water or as needed

Directions

• Step 1

  Combine the chilies, onion, shallots, chives, garlic, parsley, cilantro, ginger, salt, thyme and spices in food processor and process to a coarse paste. Add remaining ingredients including water, 1 tablespoon at a time processing to mix until a thick but spreadable paste.

• Step 2

  Place pork roast in food saver bag or zip lock bag and pour jerk marinade over top.

• Step 3

  Seal bag or use dispersement method.

• Step 4

  Let pork marinade overnight.

• Step 5

  Bring water up to temperature and place pork loin in water bath and cook.

• Finishing Steps

• Step 0

  Pre-heat broiler to 500 degrees

• Step 1

  Place pork roast on baking sheet and cook as close to broiler as possible. Cook 2 to 3 minutes per side.

• Step 2

  Alternatively use torch for quick sear.

• Step 3

  Slice and serve

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