BUTLER'S JAMAICAN PORK LOIN

BUTLER'S JAMAICAN PORK LOIN image

Yield 6-8 people

Number Of Ingredients 10

One 5 pound whole pork tenderloin
1 cup brown sugar (dark or light)
2-3 tablespoons rum (dark or coconut)
2 cloves garlic (crushed)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon ground ginger
1/2 teaspoon ground cloves
3 bay leaves (broken)
4 whole bananas

Steps:

Marinade/Rub Preparation: Combine brown sugar, rum, garlic, cloves, salt, pepper, ginger, and bay leaves. Blend to brown paste. If it is dry and crumbly add more rum (you can add more rum even if its not dry and crumbly). Loin Preparation: Rinse off loin and pat dry. Lightly score fat side of loin. Split loin almost in half length-wise (horizontally). Open out the meat as you would a book. Cut a length-wise pocket down the center of each side, starting and ending about 1/2 inch from each end and almost all the way through to the other side. Spread half of the brown sugar paste over the surface and into the pockets of the opened out loin. Bring the sides together so the meat resumes its original shape. Spread the remaining paste over the entire surface of the loin. Wrap the loin with the peels of the 4 bananas. Tie the loin at 1 inch intervals with butcher's string. loosely cover in plastic wrap and marinate for a minimum of 1 hr. Bring to room temperature while preheating grill. Preheat grill to high and set up for rotisserie (Middle burner off with drip pan in center). Skewer the loin length-wise on the rotisserie spit. Rotate on the grill until cooked through (1-1 1/2 hours or internal temperature of 160˚F). Transfer to platter and let rest for 5 minutes. Remove string and cut loin into thin cross-wise slices.