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Jamaican Jerk Pork Loin

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“This is a compilation of several recipes for "Jerk Pork" that I've tried. I don't claim that it has any Jamaican authenticity at all, but we really like it. It's important to find a pork loin (not the tenderloin) that has a nice fat layer on top... it really keeps the moisture in and makes for a very nice presentation when it's browned and crisp. I made this for my mother's friend birthday party, for a crew of very discriminating palates and they went nuts. Prior to that, I didn't have a written recipe for this, but I had demands for the recipe so I had to measure as I re-created it! I hope you enjoy.”
READY IN:
9hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Marinade:
  2. Put all marinade ingredients into a food processor and process until thoroughly chopped but not to the point that it turns into a paste or too liquid.
  3. Put marinade into a large sealable plastic bag (like a Ziploc bag).
  4. Meat Preparation:
  5. Lightly score the fat layer of the pork loin.
  6. Place meat in bag with marinade.
  7. Marinate up to 8 hours in the refrigerator, turning occasionally.
  8. Heat oven to 375°F.
  9. Remove pork from marinade.
  10. Wipe most of marinade off of pork leaving some on fat layer to brown.
  11. Roast uncovered, fat side up, for approximately 1 hour (until internal temperature reaches 137°F).
  12. If the top gets too browned, cover for a few minutes, but uncover at the end of cooking time.
  13. Allow to rest at least 15 minutes before slicing.

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