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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 For That Hot

Eating Well