GRILLED BUTTERFLIED PORK LOIN WITH JAMAICAN JERK MARINADE (for four)
a butterflied pork loin or 1 chicken (3-1/2 pounds), cut into eight serving pieces
For the jerk marinade:
2 cups finely chopped scallions
3 Scotch bonnet or habanero chiles, seeded and minced, or 1 tablespoon Scotch bonnet Pepper sauce plus, if desired, additional Scotch bonnet chiles for garnish
2 tablespoons soy sauce
2 tablespoons fresh lime juice
4 teaspoons ground allspice
½ teaspoon nutmeg
½ teaspoon cloves
3 teaspoons English-style dry mustard
2 bay leaves, center ribs discarded and leaves crumbled
3 garlic cloves, peeled
1 tablespoon salt
2 teaspoons sugar
1-1/2 teaspoons dried thyme, crumbled, or 3 tablespoons fresh thyme
1 teaspoon cinnamon
one 1-inch piece fresh gingerroot, peeled
- Make the marinade. In a food processor or blender puree the marinade ingredients.
- Place the pork or chicken in a large, heavy-duty, resealable plastic bag and spoon marinade over, coating it well. (If you are doing larger quantities, divide between two or more bags). Seal the bags, pressing out the excess air, and let the meat marinate, refrigerated, turning the bags over several times, for at least 24 hours and up to 2 days.
- Grill the pork. Remove meat from marinade, scrape off as much marinade as possible and pat the meat dry with paper towels. Discard marinade and bring meat to room temperature 30 minutes before grilling.
- Prepare the grill for cooking. If using a charcoal grill, open the vents in the bottom of the grill, then light the charcoal. When charcoal turns grayish white (about 15 minutes after lighting) hold your hand 5 inches above the grill rack. Fire is medium-hot when you can hold your hand there for just 3 to 4 seconds. If using a gas grill, preheat it on high, covered, for 20 minutes, then reduce heat to moderate.
- Lightly oil the grill rack. Grill pork on one side for 5 minutes, turn, and grill on other side for 5 minutes. Put the lid on grill, leaving it slightly ajar (so that the coals don’t die out) and continue cooking 10 minutes more, for a total of 20 minutes. (Cover the grill completely if flare ups occur). Remove and let stand, loosely tented with aluminum foil, 20 minutes before cutting. Serve garnished with Scotch Bonnet chiles, if desired.
adapted from The Best of Gourmet,1994