Grilled Jerk Pork with spicy Soy Glazed Pineapple Recipes…Archive
Family Favorite Jerk Pork Loin with Spicy Soy Grilled Pineapple
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.
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
- Place first 17 ingredients in food processor or blender and pulse until a paste.
- 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.
- Cover with plastic wrap and pound until roughly evenly thick.
- Pierce the loin all over with a fork to help the marinade soak in.
- Combine the onion mixture and the pork in a big zip loc bag or a large dish that can be covered tightly.
- Allow to refrigerate for 4-24 hours. (I prefer 24 hours)
- Grill over medium coals for roughly 10-15 minutes on each side until the internal temperature is 145 degrees.
- Remove from grill and tent with tinfoil, allow to rest for 10 minutes.
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
- place pineapple in a baking dish, slit sides up.
- combine soy sauce, peppers and brown sugar and pour over pineapple.
- allow to sit for about an hour
- grill over medium coals until you have nice grill marks.
- 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 ;)