RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3603
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| Recipe Name: |
Jamaican Jerk Pork Loin - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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