Jamaican Jerk Pork Loin

• cup chopped scallion1⁄2
• cup chopped onion1⁄2
• garlic clove, chopped↗1
• serrano chilies or 4 jalapeno chiles, chopped with seeds↗4
• teaspoon fresh thyme↗1
• tablespoon fresh lime juice↗1
• tablespoon cider vinegar↗1
• teaspoons ground allspice2
• teaspoon coarse salt (kosher or sea salt)↗1
• tablespoons molasses↗3
• teaspoon fresh ground black pepper↗1
• teaspoon ground cinnamon↗1⁄4
• teaspoon ground cloves↗1⁄4
• teaspoon ground ginger↗1⁄4
• lb boneless pork loin, with fat layer intact or 1 1/2-2 lbs pork loin, bone-in↗1

Step-by-step instructions

1. 1

   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.

2. 2

   Put marinade into a large sealable plastic bag (like a Ziploc bag).

3. 3

   Lightly score the fat layer of the pork loin.

4. 4

   Place meat in bag with marinade.

5. 5

   Marinate up to 8 hours in the refrigerator, turning occasionally.

6. 6

   Heat oven to 375°F.

7. 7

   Remove pork from marinade.

8. 8

   Wipe most of marinade off of pork leaving some on fat layer to brown.

9. 9

   Roast uncovered, fat side up, for approximately 1 hour (until internal temperature reaches 137°F).

10. 10

    If the top gets too browned, cover for a few minutes, but uncover at the end of cooking time.

11. 11

    Allow to rest at least 15 minutes before slicing.