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:
Ingredients:
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.
