Ingredients
- 2 cups sliced scallions
- 3 cloves garlic, smashed and peeled
- 1 scotch bonnet or habanero pepper, quartered and seeded
- 1/3 cup cider vinegar
- 1/4 cup packed dark brown sugar
- 2 tablespoons peanut oil, or canola oil
- 2 teaspoons ground allspice
- 2 teaspoons ground coriander
- 2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground pepper
- 1 3-pound center-cut pork loin, trimmed
Description
"Jerk" Isn't Jamaican For "as Hot As You Can Stand It." Instead, A Jerk Paste Should Be A Carefully Blended, Aromatic Melange, As Much Nose Tickle As Tongue Spike. Here We Use That Flavorful Paste On Grilled Pork Loin. Watch Out Fo
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