RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3363
View Recipe |
|
Recipe Name: |
Jamaican Jerk Pork Loin - Copy |
Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
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
|
# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
|
Tested: |
No |
Wine Type: |
|
Wine Suggestion: |
|
Equipment Needed: |
|
Suggested Sides: |
|
Comments: |
|
|
Ingredients:
|
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. |
|
|
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 |
|
|
|