Monday, May 4, 2009

Jamaican Inspired Pork Roast

If you're looking to spice up a traditional American dish try this dry rub on your next pork loin roast. It's not a true Jamaican Jerk Pork roast, but it contains most of the seasonings that you would find in a traditional dry jerk rub.

This isn't a true jerk seasoning, hence it being Jamaican “inspired”.

First make the a pseudo-jerk dry rub:


1 – tablespoon dry onion flakes
1 – tablespoon of onion powder
1 – tablespoon of garlic powder
2 – teaspoons of kosher salt
1 – teaspoon of coarsely ground black pepper
1 – teaspoon of cayenne pepper
1 – teaspoon of all spice
1 – teaspoon of dried thyme
¼ – teaspoon of ground nutmeg
¼ – teaspoon of ground cinnamon

Combine all spices in a mixing bowl and mix.

Open and dry tenderloin (3-4 lbs.) and rub mix onto meat, refrigerate for at least two hours to let the roast absorb the spices.

Wrap tenderloin in aluminum foil, kind of form a bit of a bowl so none of the juices can leak out. Roast in the over at 325 degree. A good rule of thumb, roast about 35 min per pound of pork loin.

In Jamaica sweet potatoes are often paired with pork or other jerked meats. So I would suggest some baked sweet potatoes with real butter and sprinkled lightly with cinnamon and brown sugar.


  1. Let me know when your restaurant opens and that whole meal is on the menu? I'll come and get it! Sounds delish!

  2. just found the recipe, thanks...