Caribbean Jerk Pork

[kirra]

Caribbean Jerk Pork

Ingredients:

4 lb Pork, roast, top loin, raw
1/4 cup fresh lime juice
1/4 cup orange juice, fresh
2 tbsp packed dark brown sugar
1 tsp onion powder
1 tsp ground allspice
1 tsp ground thyme
1 tsp ground red chili pepper
1/2 tsp ground cinnamon
1 medium garlic cloves, minced
1 cooking spray

Preparation:

Trim fat from pork roast. Place pork in a large heavy-duty, zip-top plastic bag. Combine lime juice, orange juice, brown sugar, onion powder, ground allspice, dried thyme, red pepper, ground cinnamon, clove garlic; pour over pork. Seal bag; turn bag to coat pork. Marinate in refrigerator for 8 hours, turning bag occasionally.

Preheat oven to 350 degrees F. Line a large roasting pan with aluminum foil, and coat with cooking spray. Remove pork from marinade, reserving marinade, and place pork in prepared pan.

Insert a meat thermometer in thickest part of pork, if desired. Spoon reserved marinade evenly over pork. Bake, uncovered, for 1 hour and 30 minutes or until thermometer registers 160 degrees F, basting occasionally with juices. Cover with aluminum foil, and let stand 10 minutes before slicing.

Nutritional Info:
Makes 16 servings
Amount Per Serving
Calories 225.3
Total Carbs 2.8g
Dietary Fiber 0.2g
Sugars 2.1g
Total Fat 10.8g
Saturated Fat 3.6g
Unsaturated Fat 7.2g
Protein 27.6g
Sodium 65.1mg
Dietary Exchanges
Meat 4, Other Carbohydrate