Best Jamaican Jerk Pork Recipes

JAMAICAN JERK PORK

Steps:

• In a large bowl combine the first 7 ingredients.
• Mix thoroughly.
• In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
• Blend until very smooth.
• Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
• Cover and stir or flip often.
• Marinate for at least 8 hours.
• Take out of the fridge 1 hour before grilling.
• Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
• Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

JAMAICAN JERK PORK CHOPS

Steps:

• Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

JAMAICAN JERK PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing.

GRILLED JAMAICAN JERK PORK CHOPS WITH MANGO SALSA

Steps:

• In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
• Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
• Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.

BACON-WRAPPED JAMAICAN JERK PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine brown sugar, jerk seasoning, paprika, thyme, oregano, seafood seasoning, and crushed red pepper in a bowl; rub generously all over the tenderloin. Wrap with bacon and secure with toothpicks. Coat lightly with oil and place in a loaf pan or casserole dish. Sprinkle any remaining spice rub on top, cover with some diced onion, and surround with remaining onion.
• Bake, uncovered, in the preheated oven until pork is slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

JAMAICAN JERK BRINE FOR CHICKEN, PORK ....

Steps:

• Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place a 4 pound cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.
• Proceed with cooking method you desire.
• Roast, Grill, Rotisserie cooking to internal temperature of 175.
• Let rest 10-15 minutes before carving.

AIR-FRYER JAMAICAN JERK PORK CHOPS

Steps:

• Preheat air fryer to 350°. In a small bowl, mix butter and peach preserves until combined; set aside., Sprinkle chops with seasonings. Place on greased tray in air-fryer basket. Cook until no longer pink, 2-3 minutes on each side. Remove and keep warm., Cut peppers into thin strips. Place on greased tray in air-fryer basket. Cook until crisp-tender and lightly browned, 5-6 minutes, stirring occasionally. Return chops to air fryer; top with butter mixture. Cook until butter is melted, 1-2 minutes. If desired, serve with rice.

JAMAICAN JERK PORK LOIN

Steps:

• Marinade:.
• Put all marinade ingredients into a food processor and process until thoroughly chopped but not to the point that it turns into a paste or too liquid.
• Put marinade into a large sealable plastic bag (like a Ziploc bag).
• Meat Preparation:.
• Lightly score the fat layer of the pork loin.
• Place meat in bag with marinade.
• Marinate up to 8 hours in the refrigerator, turning occasionally.
• Heat oven to 375°F.
• Remove pork from marinade.
• Wipe most of marinade off of pork leaving some on fat layer to brown.
• Roast uncovered, fat side up, for approximately 1 hour (until internal temperature reaches 137°F).
• If the top gets too browned, cover for a few minutes, but uncover at the end of cooking time.
• Allow to rest at least 15 minutes before slicing.

GRILLED JAMAICAN JERK BONELESS PORK WITH ROASTED BANANA MANGO SALSA

Steps:

• Preheat oven to 350 degrees F.
• Pat the pork dry with a paper towel and rub 3 tablespoons of jerk seasoning on the meat. Let marinate for 45 minutes at room temperature, covered.
• After 45 minutes have passed, rub the meat with the olive oil, put on a baking sheet, and bake for 45 minutes. Let rest for 10 minutes.
• On another baking sheet, roast the bananas until they begin to caramelize, about 25 minutes. Set aside and let cool.
• In a bowl, combine the mango, jalapeno, red onion, lime juice, cilantro, and bananas.

GINGER SAUCE FOR JERK CHICKEN OR JAMAICAN PORK

Steps:

• Mix all ingredients in small bowl.
• Cover and refrigerate until serving time.
• Serve with grilled meats as a topping or for dipping. Makes about 1 cup.

JAMAICAN JERK PORK TENDERLOIN WITH RICE & BEANS

Steps:

• Preheat oven to 350 Sprinkle pork all over with 5tsp jerk seasoning and salt, coating all over. Let stand. Heat 1 T oil in heavy large skillet and cook pork until just browned on all sides (about 5 min) Transfer pork to rimmed baking sheet. Roast pork until thermometer registers 145 degrees (20 min. LESS) Remove; let stand 5 min. While pork roasts in oven cook rice and beans in same skillet used to brown the pork. Heat remaining 1 T oil in skillet over med-hi heat. Add rice, turmeric and one tsp of the seasoning and stir 1 min Add broth and generous 1/4t salt and bring to simmer. Reduce heat to low,cover and simmer without stirring until rice is tender and water absorbed..about 15 min Stir in beans and cilantro. Mound rice and slices of pork tenderloin on plate and serve.

JAMAICAN JERK CHICKEN OR PORK

Steps:

• 1. Combine sugar, allspice, scallions, oil, pepper, salt, ginger, juice, soy sauce, thyme, cinnamon, nutmeg, cloves, garlic, and chiles in a bowl. Add chicken; toss to coat in jerk marinade. Cover with plastic wrap; chill at least 6 hours, or overnight. 2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add chicken, skin side down; cook, turning once, until marinade forms a crust on the outside, about 8 minutes. Cover grill; continue cooking until cooked through, about 40 minutes. (Alternatively, transfer chicken to a foil-lined baking sheet; bake in a 350° oven until done.)

JAMAICAN JERK PORK

Steps:

• Using the tip of a paring knife, make holes 1/4 inch deep all over each pork tenderloin. Place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning.
• Combine the Scotch bonnets, scallions, onion, ginger, and garlic in a food processor and process until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, salt, brown sugar, and the 2 TBSP's of oil and process to a smooth puree. Or puree all of these ingredients in a blender.
• Using a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes . Let the tenderloins marinate in the refrigerator, covered for a least 4 hours, or as long as overnight, turning the meat several times. The best way to marinate this is to place half the rub and the tenderloin in a ziploc bag.
• Set up the grill for direct grilling. If using a gas grill, place the wood chips in a smoker box and preheat the grill to high; when the smoke appears, lower the heat to medium.
• If using a charcoal grill, preheat it to medium.
• When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the pork tenderloins on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 8 - 10 minutes a side. When not turning the meat, keep the grill covered to hold in the smoke.
• Alternatively, you can also use a spit and cook the tenderloins on a rotisserie. I bought a whole tenderloin and cut it into 2 lbs pieces. I then basted the pork with the extra marinade throughout cooking. Cook to an internal temperature of 130F - 135F or until desired done-ness and remove from grill. It will continue to raise in temperature to 140-145F as it rests under tinfoil.
• Transfer the pork to a cutting board cover with tinfoil and let rest for 5 minutes. Cut it into thin diagonal slices and serve with your choice of sides. Makes FANTASTIC sandwiches the next day.

JAMAICAN JERK PORK TENDERLOIN

Steps:

• 1. Preheat grill to medium-high heat. In a medium bowl, combine mangoes, onion, brown sugar, parsley, ground red pepper, and salt; mix well and set aside. Evenly season pork with jerk seasoning. Place on grill and cook 15 minutes, or until internal temperature reaches 160 degrees F., turning halfway through cooking. Slice pork, top with mango salsa, and serve immediately.

JAMAICAN JERK PORK FILET MIGNON

Steps:

• To make Jerk Seasoning, mix all spices together and set aside.
• Preheat oven to 400°F.
• Remove fat cap and silver skin ( I used a filet knife).
• Cut loin across grain into 3/4" to 1" filet mignons.
• Wrap a slice of bacon around circumference of filets, secure with toothpick(s).
• Sprinkle and rub Jerk Seasoning on both sides of filets. Left over seasoning can be stored in an air tight container.
• Coat iron skillet (or other oven ready pan) with olive oil (spray on pan coating can be used instead) to high heat on stove.
• Fry both sides of the filets until well browned (about 2 minutes per side).
• Put browned filets and skillet into preheated oven.
• Bake 20 minutes or until internal temp of filet is 160°F.
• Remove from pan and let stand 5 minutes.
• Garnish with 1 Tbsp of fruit compote per serving.

JAMAICAN JERK PORK TENDERLOIN

Steps:

• 1. Butterfly the tenderloins, for 1-inch-thick sheets. Then, using the tip of a paring knife, make holes 1/4 inch deep all over each sheet of meat. Place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning.2. Combine the chiles, scallions, onion, ginger, and garlic in a food processor and process until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, oil, salt, and sugar and process to a smooth purée (see Notes).3. Using a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes. Cover and let marinate, in the refrigerator, for at least 4 hours, turning the meat several times.4. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high when smoke appears, lower the heat to medium.5. When ready to cook, if using charcoal, toss the wood chips on the coals. Oil the grill grate. Arrange the sheets of pork on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 16 to 20 minutes in all. When not turning the meat, keep the grill covered to hold in the smoke.6. Transfer the pork to a cutting board and let rest for 5 minutes, then cut into thin diagonal slices and serve immediately. Serves 4 to 6Notes: Jerk pork is usually prepared with the pork fat left on, but you can certainly trim it off, if you wish. You can make the marinade in a blender if you do, add all the ingredients at once.

JAMAICAN JERK PORK CHOPS

Steps:

• Mix first 5 ingredients until blended.
• Heat oil in large skillet on medium heat. Add onions and green peppers; cook and stir 3 min. or until vegetables are crisp-tender. Remove from skillet; set aside. Add chops to skillet; cook 3 to 5 min. on each side or until chops are evenly browned on both sides.
• Add barbecue sauce mixture and vegetables to skillet; cover. Simmer on medium-low heat 10 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.

GRILLED JAMAICAN JERK PORK CHOPS WITH MANGO SALSA

Steps:

• In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
• Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
• Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.

JAMAICAN JERK PORK CHOPS

Steps:

• 1. Heat oil in a large skillet or wok over medium heat. 2. Mix the flour and jerk seasoning on a plate. 3. Dredge the pork chops in the flour mixture and then brown them in the oil (1-2 mins each side). It's ok if the chops are still pink in the center; but make sure the outside is well browned. 4. Stir the leftover flour mixture, brown sugar, and vinegar into the skillet. Bring to a boil. 5. Stir in the pineapple (with juice), bell pepper, and beans. 6. Put the chops back in the skillet, reduce heat to low, cover, and simmer about 10 minutes until chops are no longer pink in the center.

JAMAICAN JERK PORK

Steps:

• In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.).
• Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
• Transfer to cutting board; tent with foil and let stand 5 minutes.
• Cut into 1/2-inch (1 cm) thick slices.