Jamaican Jerk Pork Loin
Transport your taste buds straight to the Caribbean with this mouthwatering Jamaican Jerk Pork Loin recipe. Featuring a perfect balance of heat and spice, the pork is marinated in a bold blend of fresh green onions, fiery Scotch bonnet peppers, fragrant thyme, and a symphony of warm spices like allspice, cinnamon, and nutmeg. The marinade, enriched with soy sauce, lime juice, and a touch of brown sugar, infuses the tender pork loin with rich, complex flavors before being roasted to juicy perfection. Basted with the reserved marinade for extra moisture and zing, this dish comes out beautifully caramelized with a vibrant kick. Perfect for gatherings, serve it with classic sides like rice and peas or sweet fried plantains for a true island-inspired feast. Whether you're craving something spicy, savory, or deeply satisfying, this Jamaican Jerk Pork Loin is sure to impress!
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Recipe Information
Ingredients
- 3 lbs pork loin
- 4 whole green onions
- 4 whole garlic cloves
- 2 whole scotch bonnet peppers
- 2 tbsp fresh thyme
- 1 tbsp ground allspice
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 tbsp lime juice
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp water
Instructions
Trim any excess fat from the pork loin and pat it dry with paper towels.
In a blender or food processor, combine green onions, garlic cloves, scotch bonnet peppers, fresh thyme, ground allspice, cinnamon, nutmeg, brown sugar, soy sauce, vegetable oil, lime juice, salt, black pepper, and water. Blend until smooth to create the jerk marinade.
Place the pork loin in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure it is evenly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 6 hours, preferably overnight.
Preheat your oven to 375°F (190°C).
Remove the pork loin from the marinade. Shake off any excess marinade and reserve it for basting.
Place the pork loin on a roasting pan or baking dish fitted with a rack. Roast in the oven for 75-90 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.
While roasting, baste the pork with the reserved marinade every 20 minutes to keep it moist and flavorful.
Once cooked, remove the pork loin from the oven and tent it with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the pork loin into 1/2-inch thick slices and serve warm with your favorite sides such as rice and peas, fried plantains, or a fresh salad.
Nutrition Facts
Calories |
3701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 4382 mg | 191% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 21.2 g | ||
| Protein | 373.4 g | 747% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6362 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
