Last Jerk recipe for a while…I promise! It’s just that I’ve been cooking a lot of jerk lately, it’s become an addiction and since I share some of my recipes with you guys, you’ve been bombarded with it.
Sometimes I like to experiment with the classics and add a new spin to it. For this recipe I wanted something that’s both spicy and sweet, so I added quite a bit of brown sugar to the classic jerk marinade.
The pork loin was slathered with jerk seasoning and then I let it sit for 24 hours in the marinade. I then grilled the entire loin. I wanted to serve the Jerk Pork differently than what was expected so I decided to make jerk pork sliders. I thinly sliced the pork and served it on a toasted buttered bun with mango avocado salsa. I make this mango avocado salsa all the time; it’s quick and simple and absolutely delicious. The combination of jerk pork and the salsa was out of this world!
The pork was so juicy that I didn’t bother to serve it with any sauce because it didn’t need it. These disappeared in no time and in my home that’s always a good sign! With Memorial Weekend approaching, I think this would be a great recipe to add to the menu that’s a bit different from the normal burger and hot dogs. Whether to you choose to served the Jerk Pork as I’ve done or keep it classic, you won’t be disappointed.
Jerk Pork Loin
3lb pork loin, trimmed
2 ½ tbsp Jerk Seasoning + 1 tbsp set aside
3 cloves garlic, chopped
2 tbsp cilantro, finely chopped
¼ cup coarse brown sugar
Juice of 1 lime
Place garlic, cilantro, brown sugar, juice of lime, jerk seasoning (except 1 tbsp of jerk seasoning) in a small bowl, mix then rub all over the pork loin. Place in a large Ziploc bag and place in the fridge, allow to marinate overnight. Remove from fridge 1 hour prior to grilling so that the pork can come to room temperature. Remove pork from marinade and rub with the reserved tablespoon of jerk seasoning.
Over medium direct heat, grill for 40 minutes or until it reaches an internal temperature of 145 degrees, turning a few times. Remove from grill then allow the pork to sit for 15 minutes before slicing.
To make the sliders, thinly slice the pork loin then place on burger buns that have been buttered and grilled until slightly charred. Top with a heaping tablespoon of mango salsa, and then serve.
Mango and Avocado Salsa
1 ripe but firm mango, peeled and diced
2 plum tomatoes, diced
1 ripe avocado, peeled and diced
2 tbsp or ¼ of a medium onion, finely chopped
2 cloves garlic, crushed
1 ½ tbsp cilantro, finely chopped
½ tsp salt
Pinch of black pepper
Juice of 1 lime
Place all ingredients in a bowl and stir to combine, making sure not to crush the avocado. Cover and refrigerate until ready to use.