Caribbean Jerk Pork
¼ cup fresh orange juice
2 Tablespoons firmly packed dark brown sugar
1 Tablespoon olive oil
1 medium garlic clove, minced
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon dried thyme, crumbled
1 teaspoon ground cayenne pepper
½ teaspoon cinnamon
One 4-pound lean boneless pork loin roast
In a small bowl, whisk together lime and orange juices, brown sugar, oil, garlic, onion powder, allspice, thyme, pepper and cinnamon. Pour into large sealable bag; add pork. Seal bag, squeezing out air; turn to coat pork. Refrigerate overnight, turning bag occasionally.
Preheat oven to 350° F. Line a large roasting pan with foil. Place roast in prepared pan; reserve marinade, spooning evenly over pork. Roast, basting occasionally with juices, until cooked through and browned, about 1½ hours, or when internal temperature of thickest part reads 155° F. Cover with foil and let stand 10 minutes before slicing.
Makes 12 servings.