Rolled Jerk Pork

Every since Matt saw the Rolled Jerk Pork on Meatwave he's been wanting to make it for us.

Now keep in mind I am a wimp when it comes to spicy things so he promised to make this a jerk that even I could handle. He used the recipe for Jerk Wet Rub from Mastering the Grill: The Owner's Manual for Outdoor Cooking. The recipe called for up to 10 Scotch Bonnets! He knew that wasn't going to fly with me so he ended up using 3 jalapenos from our garden instead. We loved the way this wet rub tasted! Ite ended up being extremely flavorful & actually not hot at all (I actually said that it could have used a little more heat). I could really smell & taste the allspice & cinnamon in the rub which made me think of middle eastern cooking.  I wonder since it wasn't hot, could it still be called a jerk?

Matt butterflied the pork loin, coated both sides with the paste, rolled it up & tied it together. Then he let it marinade in the fridge for about 4 hours before cooking it on the grill. The paste really kept the pork very moist.

Matt felt the paste was a little too thin & seeped out too much during cooking. So, I've changed the recipe instructions to have you add the oil a little at a time until you reach the right consistency, much like making a pesto.

Jerk Wet Paste (the wimpy version)
(adapted from Mastering the Grill)

1 small onion, chopped
3 or more jalapenos (or hotter chiles if your not wimpy like me!)
2 cloves garlic, chopped
1 T fresh ginger, peeled & chopped
2 1/2 T fresh thyme leaves
2 1/2 T packed brown sugar
1 t ground allspice
1/2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground coriander
1/2 t salt
1/2 t pepper
1 T soy sauce
1 T fresh lime juice
1/2 T rum
2 T vegetable oil


Put all the ingredients except the oil in a food processor. Process until a paste forms. With the processor still running slowly add the oil a little at a time until you reach the consistency of paste you desire.

(this was the thinner consistency we got using all the oil)

Makes just over 1 cup