JERK PORK ROAST

Jerk Pork Roast image

Provided by Molly O'Neill

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 12

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Ingredients

3 Scotch-bonnet peppers, seeded and chopped (see note), or other very hot chili peppers or chili sauce to taste
6 scallions, chopped
1 small onion, chopped
3 cloves garlic, chopped
3 tablespoons vegetable oil
2 tablespoons dark rum
3 tablespoons ground allspice
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 4-pound boneless pork roast, tied

Steps:

In the bowl of a food processor, combine the peppers, scallions, onion, garlic, oil, rum, allspice, cinnamon, nutmeg, salt and pepper. Process until the mixture forms a smooth paste. Place the roast on a nonreactive plate and, using a spatula, coat with the jerk sauce. (Avoid touching the paste with your hands; the oil from the peppers can burn.) Cover and marinate overnight.
When ready to cook, preheat the oven to 450 degrees. Place the pork in a roasting pan fitted with a rack. Roast for 15 minutes. Lower the oven temperature to 350 and continue roasting until the pork is just barely pink at the center when pierced with the tip of a knife, about 40 to 50 minutes. Remove the pork from the oven and allow to set, covered, for 15 minutes. Slice thinly and serve.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 3 grams, Sodium 466 milligrams, Sugar 1 gram, TransFat 0 grams