Jerk Roast Pork

Jerk food is peppery with allspice.

Several cuts of pork work well. Pork shoulder or roasts are moist and tasty but not as attractive as easy-to-carve loin rib crown-style roasts that are partially boned.



1 pork roast, about 3 lb

Jerk Marinade:
4 green onions, chopped
3 cloves garlic
1 Scotch bonnet pepper or hot pepper, halved
1 onion, chopped
1/4 cup (60 mL) orange juice
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) vegetable oil
2 tsp (10 mL) white vinegar
2 tsp (10 mL) ground allspice
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) curry powder
1/4 tsp (1 mL) cinnamon


Jerk Marinade: In food processor, puree green onions, garlic, Scotch bonnet pepper, onion, orange juice, soy sauce, oil, vinegar, allspice, thyme, salt, pepper, curry powder and cinnamon. (Can be refrigerated in airtight container for up to 4 days.)

In bowl, pour marinade over pork; cover and marinate in refrigerator for at least 2 or up to 12 hours, turning occasionally. Let stand at room temperature for 30 minutes.

Place on rack in roasting pan; roast in 325 degrees F (160 degrees C) oven for 1-3/4 to 2 hours or until meat thermometer registers 160 degrees F (70 degrees C). Transfer to warm platter and tent with foil; let stand for 10 minutes.

Servings: 8

Nutritional Info

approx. per serving

  • cal247
  • pro8 g
  • total fat5 g
  • sat. fat3 g
  • carb47 g
  • fibre6 g
  • chol15 mg
  • sodium100 mg
  • %RDI
  • calcium24%
  • iron8%
  • vit A9%
  • vit C43%
  • folate13%


You May Like:  New England Crab Cakes