Family Favorite Jerk Pork Loin with Spicy Soy Grilled Pineapple

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I don’t know about you, but the name Jerk anything kinda makes me giggle.  I mean, think about it…you have “The Jerk” the movie with Steve Martin.  You have how silly people look when they jerk around.  I suppose CALLING someone a jerk isn’t silly but calling a food Jerk??  I personally think that is hilarious.  Honestly, that is actually what drew me to this recipe so long ago.  I have been making it for at least 7 years.  I originally found it in a Cooking Light magazine way back in the olden days….yeah I’m that old.  It was a stretch back then to try something as different as Jerk anything, but I was ready for a leap and I figured the family was too.  The grilled pineapple is a variation on a grilled pineapple dish we used to order in Guam.  Together they make a wonderful sweet, salty, spicy combination that is just so satisfying.
Don’t let the amount of ingredients deter you from trying this recipe. It really comes together in a flash and  is a great grill dinner.

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Jerk Pork Loin (adapted from a Cooking Light recipe)

• 2 Cups coarsely chopped green onions
• 1/2 Cup coarsely chopped sweet onion
• 2 Tbsp. White vinegar
• 1Tbsp. Soy sauce
• 1 Tbsp. Olive oil
• 1 Tbsp. Sriracha sauce
• 2 tsp. course sea salt
• 1 Tbsp. fresh thyme
• 1 Tbsp. dark brown sugar
• 3 Tbsp. grated fresh ginger
• 1 tsp. ground allspice
• 1/2 tsp. fresh grated nutmeg
• 1/2 tsp. fresh ground tri-color peppercorns
• 1/4 tsp. ground Saigon cinnamon
• 4 garlic cloves, minced
• 1 habanero pepper, seeded and chopped
• 1 red jalapeno pepper seeded and chopped
• 1-2 lb. pork loin, fat trimmed off

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Instructions:

1. Place first 17 ingredients in food processor or blender and pulse until a paste.
2. Slice pork lengthwise cutting to but not THROUGH the other side. Open like a book. Slice each half of your pork loin book length wise again to but not through to other side and lay out flat.
3. Cover with plastic wrap and pound until roughly evenly thick.
4. Pierce the loin all over with a fork to help the marinade soak in.
5. Combine the onion mixture and the pork in a big zip loc bag or a large dish that can be covered tightly.
6. Allow to refrigerate for 4-24 hours. (I prefer 24 hours)
7. Grill over medium coals for roughly 10-15 minutes on each side until the internal temperature is 145 degrees.
8. Remove from grill and tent with tinfoil, allow to rest for 10 minutes.

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Spicy Soy Grilled Pineapple

•  1/4 cup soy sauce
• 1/2 seeded chopped green jalapeno
• 1/2 seeded chopped red jalapeno
• 2 Tbsp. dark brown sugar
• 1 pineapple cut into 8 chunks, then slit almost to the rough skin a few times to make it easier to eat

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Instructions:

1. place pineapple in a baking dish, slit sides up.
2. combine soy sauce, peppers and brown sugar and pour over pineapple.
3. allow to sit for about an hour
4. grill over medium coals until you have nice grill marks.
5. may be served hot or cold.

So there you go my sweet readers.  Another family favorite.  Next post will be closer to a dessert, Promise!  I have just been having so much fun exploring the “Other Good Stuff” of my blog and showing off my savory side.
I would LOVE to hear what you think when you try the recipes.  You really should.  They are SO satisfying!
Be good sweet readers, but not too good!  That’s boring ;)