Jerk Pork

4 servings

15 min prep18 min cook

Ingredients

0.5 cup

scallion (marinade)

4 count

serrano or jalapeño chiles, chopped with seeds

1 tbsp

soy sauce

1 tbsp

fresh lime juice

2 tsp

ground allspice

1 clove

garlic clove, chopped

1 tsp

coarse salt

0.5 tsp

sugar

0.5 tsp

freshly ground black pepper

0.5 tsp

dried thyme

0.25 tsp

cinnamon

0.25 tsp

ground ginger

0.13 tsp

freshly grated nutmeg

1 lb

boneless pork loin, cut crosswise into 1-inch-thick slices

2 tsp

vegetable oil

1 tbsp

scallion, chopped (optional, for finishing)

•
Chop scallions, chiles, and garlic clove
•
Measure all marinade ingredients
•
Cut pork loin crosswise into 1-inch-thick slices
•
Puree all marinade ingredients in a small food processor or blender and transfer to a sealable plastic bag

1.
Place pork slices into the bag with the marinade, turning to coat, and seal the bag
2.
Marinate pork in the refrigerator, turning occasionally, for 8 hours
3.
Brush a well-seasoned cast-iron ridged grill pan lightly with oil and heat over moderately high heat until hot but not smoking
4.
Season pork with salt and grill in batches over moderate heat, turning occasionally, until cooked through, about 9 minutes per side, discarding any remaining marinade
5.
Transfer grilled pork to a plate and let cool slightly
6.
Shred warm pork with your fingers into a bowl and toss with 2 teaspoons vegetable oil, chopped scallion, and salt to taste
7.
Keep warm, covered, until ready to serve