Caribbean Jerk Pork
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| Serves | 6 |
| Method |
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| Products Used |
Ingredients
1 pkg Legacy Sirloin or Centre pork loin roast 1.1 to 1.25kg
¼ cup Fresh lime juice 60ml
¼ cup Fresh orange juice 60ml
2 tbs Brown sugar, firmly packed 30ml
1 tbs Olive oil 15ml
1 Garlic clove, minced
1 tsp Onion powder 5ml
1 tsp Ground allspice 5ml
1 tsp Dried thyme, crumbled 5ml
1 tsp Cayenne, ground 5ml
½ tsp Cinnamon 2ml
Cooking Difficulty
In small bowl, whisk together lime and orange juices, brown sugar, oil, garlic, onion powder, allspice, thyme, pepper and cinnamon. Pour into large sealable plastic bag; add pork. Seal bag, squeezing out air; turn to coat pork. Refrigerate overnight, turning bag occasionally.
Preheat oven to 350ºF. 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 1 1/2 hours or when internal temperature of thickest part reads 160ºF (70ºC). Cover with foil and let stand 10 minutes before slicing.
