RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2023
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| Recipe Name: |
Jamaican Jerk Pork Loin |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Caribbean |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
80.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.99
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup oil, canola
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Directions:
Preheat oven to 350 degrees.
Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes.
Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing. |
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Asian Brined Pork Loin with Gingered Yams & Five Spice Apples
(Add to shopping list) :
0.5 Tablespoon peppercorns, Szechwan (pink)
4 Slices ginger root 1/2 inch
2 Tablespoons oil, olive
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Directions:
Toast both peppercorns and anise until fragrant in a saute pan. Mix everything together and taste. The liquid should be tasty, but not overly salty. Place pork in brine overnight.
After brining, thoroughly rinse pork in cold water. Season the pork with black pepper and saute in well oiled pan. Color both sides then place in a 375 degree oven for 25 to 30 minutes. The middle of the pork should get hot. (150 degrees)
Let loin rest for 10 minutes then slice. Place pork around a mound of yams. Garnish with apples, chive batons and chile oil. Optional garnish for the adventuresome would be fried yam chips. |
Five Spice Apples
(Add to shopping list) :
1 to taste oil, canola
1 Small onion, red diced
8 Ounce(fl)s juice, apple
1 to taste salt and pepper
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Directions:
In a sauté pan, coat with oil and caramelize onions. Add five spice, sugar and apples. Deglaze with juice and season. Let mixture cook and reduce by 50 percent. The apples should remain intact and have some liquid left. Stir in the butter. Check for seasoning. Do not overcook apples to mash. This can be done in advance and reheated for plating. |
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| Nutrition per Serving: |
| Calories: |
146 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
46.7 |
Fat: |
7.8 |
Protein: |
16.67 |
| Fiber: |
0.30 |
Sodium: |
43.33 |
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