Jamaican Pork Loin Roast

Tender juicy pork with the incredible flavors of the Caribbean.

Author

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Prep Time: 00:15

Recipe Time: 03:00

Temperature : 140F / 60C

Ingredients

• 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

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.
2. Place pork roast in food saver bag or zip lock bag and pour jerk marinade over top.
3. Seal bag or use dispersement method.
4. Let pork marinade overnight.
5. Bring water up to temperature and place pork loin in water bath and cook.

Finishing Steps

1. Pre-heat broiler to 500 degrees
2. Place pork roast on baking sheet and cook as close to broiler as possible. Cook 2 to 3 minutes per side.
3. Alternatively use torch for quick sear.
4. Slice and serve