Butlers Jamaican Pork Loin Food

JAMAICAN JERK PORK LOIN

Steps:

• Marinade:.
• Put all marinade ingredients into a food processor and process until thoroughly chopped but not to the point that it turns into a paste or too liquid.
• Put marinade into a large sealable plastic bag (like a Ziploc bag).
• Meat Preparation:.
• Lightly score the fat layer of the pork loin.
• Place meat in bag with marinade.
• Marinate up to 8 hours in the refrigerator, turning occasionally.
• Heat oven to 375°F.
• Remove pork from marinade.
• Wipe most of marinade off of pork leaving some on fat layer to brown.
• Roast uncovered, fat side up, for approximately 1 hour (until internal temperature reaches 137°F).
• If the top gets too browned, cover for a few minutes, but uncover at the end of cooking time.
• Allow to rest at least 15 minutes before slicing.

JAMAICAN JERK PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing.

PORK BUTT ROAST - CARIBBEAN

Steps:

• Cut small marinating slits all over the roast.
• Combine half of the garlic, oregano, pepper flour and olive oil.
• Rub all over the roast.
• In a food processor or blender, puree remaining half of garlic, onion, salt and allspice.
• Rub mixture over the roast.
• Cover and chill for 8 to 12 hours.
• Place roast, fat side up, on a rack in a shallow roasting pan.
• Bake at 325°F degrees for about 3 1/2 hours.

JAMAICAN JERK PORK FILET MIGNON

Steps:

• To make Jerk Seasoning, mix all spices together and set aside.
• Preheat oven to 400°F.
• Remove fat cap and silver skin ( I used a filet knife).
• Cut loin across grain into 3/4" to 1" filet mignons.
• Wrap a slice of bacon around circumference of filets, secure with toothpick(s).
• Sprinkle and rub Jerk Seasoning on both sides of filets. Left over seasoning can be stored in an air tight container.
• Coat iron skillet (or other oven ready pan) with olive oil (spray on pan coating can be used instead) to high heat on stove.
• Fry both sides of the filets until well browned (about 2 minutes per side).
• Put browned filets and skillet into preheated oven.
• Bake 20 minutes or until internal temp of filet is 160°F.
• Remove from pan and let stand 5 minutes.
• Garnish with 1 Tbsp of fruit compote per serving.

JAMAICAN JERK PORK

Steps:

• In a large bowl combine the first 7 ingredients.
• Mix thoroughly.
• In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
• Blend until very smooth.
• Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
• Cover and stir or flip often.
• Marinate for at least 8 hours.
• Take out of the fridge 1 hour before grilling.
• Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
• Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

JAMAICAN PORK TENDERLOIN

Steps:

• trim fat from pork.
• Combine lime juice and next 5 ingredients in a large heavy duty, zip top plastic bag.
• Add pork; seal bag, and marinate in refrigerator for 30 minutes.
• Remove pork from bag, reserving marinade.
• Coat grill rack with cooking spray; place on grill over medium coals.
• Place pork on rack and grill covered, 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with reserved marinade.
• Cut into 1/4 inch thick slices.
• Serve with chutney.

JAMAICAN PORK TENDERLOIN

Steps:

• In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.