Jerk Pork Loin

J
Publish Date: 
Sat, 10/01/2016 - 00:00

“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.
Cuisine: American
Lifestyle: Entertaining, Entertaining, Budget
Season: Spring, Summer, Fall, Winter, All Seasons
Type os dish: Main Dish, Dinner
Holidays & Occasions: Memorial Day, Father’s Day, July 4th, Labor Day
Diets: Heart Healthy, Low Calorie, Low Saturated Fat, Lower Sodium