This quickie "recipe" is quick only if you remember to put the meat in the marinade at least 4 hours before you want to eat, which I didn't, so this will be for dinner, not midday Sunday lunch.
JERK PORK LOIN
Wipe 2 lbs. pork loin or tenderloin (I like the latter; it cooks so quickly) and trim the silver skin. Poke holes in the meat, and then place it in a shallow glass dish. In a measuring cup combine anywhere from 2 to 4 tablespoons jerk seasoning,
1/4 cup lime juice (fresh is always best), 3 tablespoons soy sauce, 2 to 3 teaspoons kosher salt, 3 tablespoons peanut oil (if you do this in the oven, not on a grill, plain light olive oil is fine) and 1 tablespoon brown sugar.
Pour the marinade over the meat, poking it into the slits you cut in the meat. Squidge it around to coat, cover with a lid or plastic wrap and marinate for at least 4 hours, then grill for 16 to 20 minutes or sear in an oven-proof skillet and then bake for 8 to 10 minutes if using tenderloins, 16 to 20 for loin.
Use it to make Cuban sandwiches or eat with a fruity, spicy salsa on the side.
Fact is, I'm kinda glad this will be ready closer to suppertime, which is my favorite time of day — sun low in the sky, long shadows, cooler, breezier. A glorious time of day, a really quite good dish.
Image: Peter Carpenter/2006
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