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Each month we will be featuring those unique and special recipes from members of the Opaa! Food Management News family that are requested over and over because they are so delicious. Ultimately, we will be featuring a collection of these recipes in our first "OPAA! Family Cookbook".
Please enjoy this month's selection:
August 2007
Jamaican Jerk Pork Loin
Ingredients
- 4 Cups unsweetened pineapple juice
- 1/3 cup coarse kosher salt
- ¼ cup packed brown sugar
- ¼ cup rum
- 2 Tbsp Jamaican Jerk seasoning
- 2-3 lb. boneless pork top loin roast
Instructions
For brine, in a large bowl, combine pineapple juice, salt, brown sugar, rum, and Jamaican jerk seasoning; stir until dissolved. Place pork in a resealable large plastic bag set in a shallow bowl. Pour brine over pork; seal bag. Marinate in refrigerator for 12-14 hours, turning bag occasionally.
Remove meat from brine; discard brine. Rinse roast; pat dry with paper towels. Insert thermometer into center of meat.
Prepare grill for indirect grilling. Test for medium heat above drip pan. Place pork on grill rack over drip pan. Cover and grill for 1 to 1-1/2 hours or until thermometer registers 160 degrees. Add coals to fire as necessary.
Remove meat from grill. Cover with foil; let stand for 10 minutes before carving. Slice and enjoy.
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Steve Strup
Regional Director of Operations - Southeast Missouri
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