| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 1 hr 20 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 1 hr 20 min |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons Jamaican jerk seasoning in a jar (pick a brand with low carbs and sugars)
- 1/4 cup canola oil
- 4 pounds boneless pork loin
Instructions
- Preheat oven to 350 degrees F.
- Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing.
Nutrition Facts
| Calories | 226 calorie |
| Saturated Fat | 2 grams |
| Carbohydrates | 0 grams |
| Calories | 226 calorie |
| Saturated Fat | 2 grams |
| Carbohydrates | 0 grams |
Reviews
Look – I know this seems low brow to some reviewers. But sometimes we just need delicious easy food to go in to our food holes. I had half a jar of (old) jerk paste in my fridge and two tenderloins to cook. Stumbled across this recipe and it was a perfect quick easy meal. Found another recipe for rice and peas and made in the instant pot. Took the juice from the tenderloins and added a flour slurry and some coconut milk to make a really delicious spicy jerk gravy. YUM. Caribbean comfort food? Yes PLEAAASE!
How is this a recipe?
I find it hard to believe this recipe has received such high marks, obviously most respondents have never been to Jam for honest jerk. I also can’t understand why FN would sanction any recipe that comes out of a can or box, maybe George’s next recipe will be kraft mac and cheese “OUT OF A BOX”!
A tender porkloin at the end of the baking–very easy to prepare, which was great on a busy night. But the jerk seasoning was almost absent–and I did marinate for an hour, which the recipe doesn’t actually call for. I’ll have to ramp up the seasoning if I make again.
Who knew low carb foods could taste so great and the variety of recipes are fantastic. You really have some great ideas for minimizing the carb intake.
Thank you so very much.
Thank you so very much.
I did this for a Father’s Day meal, and it was a hit. We enjoy pork loin, and will definitely add this to our family favorites.
Everyone raved when I made this Jamaican Jerk Pork Loin. It was delicious, and the leftovers didn’t last long! Yum!
My husband and I grilled this and ate it for a few days. It got better day after day.
I used A-1 Jerk marinade and only marinaded it for 10 minutes. Still, it came out flavorful, tender and juicy. I got about 3 meals from that single tenderloin which cost about $10. I bought another tenderloin tonight so that I can fix it for the week-end. Thanks, George!
This was absolutely the worst thing that I have ever eaten. The seasoning and texture were flat out disgusting. I’m surprised that FN would continue to air episodes of a no-talent hack like George Stella.