Recipe

Grilled Jamaican Jerk Pork Loin With Mint-pineapple Salsa Recipe

Add Step-by-Step Photos	Dariana / All my dishes 2 years, 5 months ago For a perfect accent to grilled jerk-seasoned pork, try this fruit salsa. Fresh mint and pepper jelly blend for just the right balance of "cool" and "hot" in this fruit salsa starring pineapple, star fruit, and mango. Prep:25m Cook:60m Servings:8	Dariana
	jamaican jamaicanjerk grill grilled fruit pineapple mint dinner maincourse

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Ingredients

4 cups unsweetened pineapple juice

1/3 cup coarse kosher salt

1/4 cup packed brown sugar

1/4 cup rum

2 tablespoons Jamaican jerk seasoning

1 2- to 2 1/2-pound boneless pork top loin roast

Mint-Pineapple Salsa (see recipe below)

Directions

For brine, in a stainless-steel or enamel stock pot or plastic container large enough to hold the roast combine pineapple juice, salt, brown sugar, rum, and jerk seasoning; stir to dissolve the salt. Carefully add pork. Cover and marinate in the refrigerator for at least 12 hours or up to 14 hours, turning pork occasionally.

Remove meat from brine; discard brine. Rinse roast and pat dry with paper towels. Insert a probe-type or ovenproof meat thermometer into center of meat.

Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place pork on the grill rack over the drip pan. Cover and grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degree F. Add additional coals as needed to maintain temperature.

Remove meat from grill. Cover and let stand for 10 minutes before carving. (The roast temperature will rise 5 degree F during standing.) Slice roast and serve with Mint -Pineapple Salsa.

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Mint-Pineapple Salsa: Place 2 tablespoons jalapeno pepper jelly in a medium microwave-safe bowl; microwave on 100 percent (high) power about 30 seconds or until melted. Stir in 1 cup chopped fresh pineapple, 1/2 cup chopped mango or papaya, 1/4 cup chopped star fruit (carambola), 1/4 cup sliced green onion, and 2 tablespoons snipped fresh mint. Cover and chill. Makes about 2 cups.

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Comments

chefmeow 2 years, 5 months ago said:
OMG. This sounds too good to pass up. Will be making as soon as I can get my hands on a tenderloin. Yummy.

dariana 2 years, 5 months ago said:
Lol, Chefmeow, I got hungry just thinking about this one when I posted it and it is just breakfast time here, lol.

sunny 2 years, 5 months ago said:
I am totally on a pork kick these days and this is a GREAT recipe!

dariana 2 years, 5 months ago said:
I think the mint-pineapple sauce really makes this one great Sunny!

foodandaflick 2 years, 5 months ago said:
Brilliant!!!

dariana 2 years, 5 months ago said:
Well thank you foodandafl!

chefjeb 2 years, 5 months ago said:
Great recipe and I love everything about it, except final cooking temperature. Today's pork is very lean and final cooking temperature of 145 makes it moist and tender. I personally would pull it at 140. We're having to adjust temps of a lot of older recipes created when hogs were fatter. Go for it. And remember that meat will continue cooking after leaving grill or oven...about 4 or 5 degrees. This is a fantastic recipe.

dariana 2 years, 5 months ago said:
Chefjeb, you are correct that recipes must be adjusted to todays standards. The temp works perfectly for me but I can certainly appreciate the variance for different areas. Thanks so much for the additional info and I sure hope you enjoy the recipe.

zena824 2 years, 5 months ago said:
This sounds wonderful...

dond 2 years, 2 months ago said:
This looks terrific. I don't do much grilling, so I will probably brown the pork in a sauté pan, then finish it in the oven. I agree with the comment about internal temperature -- I don't think I'd let it go above 135, particularly since it's going to continue cooking once I pull it from the oven. (I'd probably give it 15 minutes, rather than 10) I love the mint-pineapple salsa.

dariana 2 years, 2 months ago said:
Dond, let me know how it turns out for you!

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