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Old 06-17-2011
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Default Jerk Pork Loin

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 chile pepper: wear rubber gloves to protect your skin and touch no one until you've washed up thoroughly. If you have time, marinate the pork the full 24 hours for the best flavor.



10 servings

Active Time: 20 minutes

Total Time: 5 3/4 hours (including 4 hours marinating time)

NUTRITION PROFILE
Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

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

PREPARATION
Puree scallions, garlic, chile pepper, vinegar, brown sugar, oil, allspice, coriander, thyme, salt, cinnamon and pepper in a food processor.
Pour the spice mixture into a large, sealable plastic bag. Add pork and turn the bag to coat the pork with the marinade. Refrigerate for at least 4 hours and up to 24 hours.

About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 500F or build a fire in a charcoal grill and let it burn down to high heat (about 500F).

If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the pork from the marinade (discard marinade). Place the pork on the unheated side of the grill rack. Close the lid and roast undisturbed for 45 minutes.

Rotate the pork 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the center of the meat registers 145F, 20 to 30 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.

TIPS & NOTES
Make Ahead Tip: Marinate the pork (Steps 1-2) for up to 24 hours.

NUTRITION
Per serving: 163 calories; 7 g fat ( 2 g sat , 3 g mono ); 66 mg cholesterol; 3 g carbohydrates; 2 g added sugars; 21 g protein; 0 g fiber; 162 mg sodium; 315 mg potassium.

Exchanges: 3 lean meat
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Old 06-17-2011
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