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(What a) Jerk Smoked Pork Loin
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Wed Sep 8th, 2010 09:48 pm
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Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
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Mana: 
Here's a recipe wuff made over the Labor Day weekend.  This has a heat that starts slow, but really builds after you swallow that bite.  And with a couple easy changes, can definitely "light you up" for those who crave a serious "hit" of heat.  Wonderful flavors on this meat.  And the dipping sauce really finishes it off; its essential to the final flavor.

Here ya go!

(What a) Jerk Smoked Pork Loin
A wonderful, strong mix of flavors, robustly savory yet sweet with prominent citrus notes. The heat of this version doesn't “hit” you up front, but it sure does build up once you swallow. It gets pretty hot, but reduces with the next bite. Make sure you have your favorite potable nearby.

If you want more heat, substitute a scotch bonnet (or Habanero) pepper or two for the same number of the pickled jalapenos, and dice up one very fine to add to the rub. You can also add cayenne pepper and chipotle pepper to the mop. But try it as written first, to see how much more heat you'd like to add (it already has cayenne pepper, red pepper flakes, black pepper, and Chipotle pepper in the rub, and jalapenos in the mop.).


Ingredients
The Jerk: shopping list
  • 6 tbsp of onion powder
  • 6 tbsp of garlic powder
  • 2 tbsp of ground allspice
  • 2 tbsp of ground black pepper
  • 1 tbsp of cayenne pepper
  • 1 tbsp of red pepper flakes
  • 2 tbsp of brown sugar
  • 4 teaspoons of dried powdered thyme
  • 4 teaspoons of cinnamon
  • 1 teaspoon of nutmeg
  • 1 teaspoon of ground coriander
  • 1 teaspoon chipotle powder

The Meat: shopping list
  • 1 2-3 lb pork tenderloin (or 4 lb. boneless pork loin center cut with fat left on)

The Mop: shopping list
  • 1 16 ounce bag of frozen mango pieces, defrosted (Substituted 1/3 cup of peach syrup)
  • juice of two limes
  • zest of one lime
  • juice of one orange
  • zest of one orange
  • 4 to 6 pieces of jarred pickled jalapenos, chopped
  • 1 or 2 teaspoons of pickling juice from the jar
  • 3 scallions, chopped (or 2 tbsp. onion powder)
  • 2 tbsp. of molasses
  • 1/2 teaspoon of allspice
  • 1/2 teaspoon of ground thyme
  • 2 tbsp. dark rum

The DIP: shopping list
  • 1/2 cup of mango chutney (Pick your favorite brand (like Grey's). Spicy-hot versions are good too.)
  • 2 tbsp of butter
  • 1/8 cup of vinegar
  • 2 tbsp. orange juice
  • 3 tbsp. of dark rum
  • 1/4 cup of brown sugar
  • Pinch of red pepper flakes

How to make it:

Make the Rub and rub the meat:
  • Mix rub ingredients. Store in a dark cool pantry, tightly covered.
  • Day before you want to smoke, remove any silver skin from the pork, slice the roast lightly in a diamond pattern and rub the jerk over the pork loin and into the slices generously. Cover with plastic and let rest overnight.

Start the meat:
  • 8 hours before dinner time, prepare smoker, bring temp up to 220 degrees.
  • Bring pork out of the refrigerator, unwrap the plastic and let it rest (and dry) for about an hour.
  • Put pork loin on smoker, close lid and leave alone.

Make the Mopping sauce:
  • Prep the mopping sauce while the pork is smoking. Place all ingredients in a blender, or blend together in a small bowl with a stick blender until thoroughly combined and smooth. (Note: May be a bit thick. Add more orange juice or a couple tablespoons of cider vinegar until thin enough to flow easily and mop on well.)

Smoke and mop the meat:
  • After the first 40 minutes, mop on the basting sauce. Close smoker.
  • Come back in 40 more minutes, baste. Make sure smoke is running heavy.
  • Another 40 minutes, Baste. Keep that smoke coming!
  • Enough smoke - 40 minutes after last basting (160 minutes of smoking total), remove roast and place on double thickness of heavy duty foil. Add about 1/4 cup of baste around the pork. Cover tightly in foil, sealing quite well.
  • Pierce from the upper side (to keep from losing the basting liquid) with a remain-in-place thermometer, making sure the end is in the deepest part of the roast. Put roast back in the smoker.
  • Check internal temperature, you want 155-160 degrees for tenderloin, 165 or so for pork roast.
  • Remove from smoker and let rest for at least 10 minutes to redistribute the juices and the temperature “carry over” to stabilize.

Make the dipping sauce:
(Sauce can be made 2 ways; boiled or 'raw'. 'Raw' has sharper flavor and all the alcohol, but the sugar can be a bit harder to combine. 'Boiled' version flames off the alcohol, and the flavors meld more smoothly and completely. Your choice!)
  • For 'raw' sauce, place the ingredients in a small, grill-proof bowl (cast iron pan or steel bowl) and warm in smoker the last 1/2hour. Whisk all ingredients together, making sure sugar combines. Keep away from the heat source in the smoker so the rum doesn't 'flame'.
  • For boiled sauce, on stove top in small, heavy sauce pan, combine all ingredients except rum. Bring to a simmer, whisking to combine butter and ingredients. Add rum and remove from heat. With long match or fireplace lighter, carefully ignite rum vapor. Return to heat. Allow to flame, stirring CAREFULLY occasionally with a long implement, until flames go out. Continue to simmer while whisking occasionally, for about 10 minutes.

EAT!:
  • Unwrap pork from foil. Slice in 1/4 inch thick slices, and serve with dipping sauce.
  • Sit down, have a drink and pat yourself on the back for a job well done



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