Jerk Pork Roast – Nevis Style
Ingredients:
1 pound boneless pork loin roast
1/2 Teaspoon freshly ground black pepper
1/4 Teaspoon kosher salt
1/2 Teaspoon freshly grated ginger
1/8 Teaspoon freshly grated nutmeg
1/8 Teaspoon ground cloves
1/8 Teaspoon ground cinnamon
1/8 Teaspoon garlic powder
2 Scotch Bonnett peepers finely minced
2 Teaspoons dark brown sugar
1 small bay leaf, crumbled
2 Tablespoons lemon juice
1/4 Cup chicken broth
1/4 Cup orange juice
1/4 Cup dark rum, not spiced rum
1 Teaspoon cornstarch
1 tablespoon water
Cooking Method:
Lay roast in a roasting pan. Combine the pepper, salt, ginger, nutmeg, cloves, cinnamon, scotch bonnet peppers, and garlic powder. Pat onto the roast until it is covered. Pat on the brown sugar and lay the cumbled bay leaf on top. Combine the lemon juice, chicken broth, orange juice, and rum and pour around roast, not on top of it. Roast, over indirect heat, in a covered BBQ grill for 45 minutes, or until meat reaches an internal temperature of 150 degress farenheit. Remove the roast to the serving platter, let rest for 10 minutes under a aluminum foil tent before serving. Reduce pan juices by half. Mix the cornstarch with cold water to form a slurry. Stir in the cornstarch slurry into the reduced pan juices, cook and stir just until smooth. Pour over pork roast just before serving, and enjoy.