Ingredients
Jerk Marinade:
1/2 cup brown sugar
1/4 cup dark rum
Juice and zest of 2 limes
1 yellow onion
2 cloves garlic
3 scotch bonnets, or habaneros if unavailable
Chopped cilantro
Pickapeppa sauce (Jamaican steak sauce you can find at most grocery stores)
About a tbsp. rice wine vinegar
About a tbsp. honey
Tumeric, cumin, paprika, tarragon, allspice, cinnamon, nutmeg, curry powder (mild if possible), and salt to taste.
Tropical sauce:
2 slices pineapple, grilled
Cubed mango
1/4 tropical juice like guava or papaya, pineapple is too sweet in my opinion.
1/4 cup coconut milk
Juice of 1 lime
Dash dark rum
Chopped cilantro
Salt and pepper
Boneless pork loin, butterflied
Banana leaves
Mesquite wood chips
Preparation
Start by making a hot and cold side for the grill.
Puree all Marinade ingredients together until completely smooth. Roll butterflied pork loin out flat and stab a few times with a fork. Spoon marinade over loin and roll up. Rub the outside with extra allspice, cinnamon, brown sugar, paprika, tumeric, and garlic powder. Set aside and allow to sit about 30 mins. before cooking– the longer it sits, the spicier it gets.
Grill some pineapple slices brushed with honey to help them char, meanwhile. Mix juices, rum, and coconut milk in small saucepan and reduce on medium high for about 10-15 minutes, until thickened. Let sauce cool slightly before tossing in cilantro, mango, and pineapple.
To cook the pork loin, start it off on the hottest part of the grill and sear on all sides. When it’s nice and seared, remove from the grill and wrap with banana leaves. Secure with string and return to heat on the cool side of the grill. The slower it cooks from this point on, the better. Use a meat thermometer inserted at the thickest point, when it reads 160 F it’s ready. Allow to rest at least 10 minutes– I like to serve it with the wrapper still on in little pinwheels on top of rice, with the tropical sauce spooned over the top. Also good with yam pancakes or just plain boiled yams.
