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Meats


Caribbean Jerk Pork

 

12 Servings


  • ¼ cup fresh lime juice
  • ¼ cup fresh orange juice
  • 2 tablespoons firmly packed dark brown sugar
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme, crumbled
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • 4 pounds 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.

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