Easy Caribbean Pork Roast Recipe

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Easy Caribbean Pork Roast Recipe

This is a delicious pork chops. Tasty and yummmy. You can substitute 8 oz (250 g) fresh pineapple for the canned pineapple. Double the ground red pepper if you typically like your foods with a little more heat.

INGREDIENTS

  • 1 can (8 oz or 398 mL) sliced pineapple, undrained (about 4 slices with juice)
  • 31/2 tbsp (52 mL) Jamaican Jerk Seasoning, divided
  • 3   garlic cloves, pressed
  • 1   boneless rolled pork loin roast (about 3 lbs/1.4 kg)
  • 11/2 pounds peeled sweet potatoes (2-3 medium), unpeeled
  • 2 medium red onions
  • 1 tbsp (15 mL) olive oil

DIRECTIONS

  1. Using Can Strainer, drain pineapple, reserving 1/2 cup (125 mL) juice for marinade. Combine reserved juice and 3 tbsp (45 mL) of the rub in (2-cup/500 mL) Prep Bowl. Press in garlic with Garlic Press.
  2. Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight to marinate.
  3. Preheat oven to 350°F (180°C). Cut sweet potatoes into 2-in. (5-cm) slices; cut slices into quarters. Cut each onion into 8 wedges and pineapple rings into quarters with Utility Knife.
  4. Remove roast from marinade and place in Rectangular Baker. Discard marinade. In Large Glass Mixing Bowl, combine pineapple, vegetables, oil and remaining 1/2 tbsp (7 mL) rub. Gently mix with Mix ‘N Scraper®. Place vegetables and pinepple around roast. Cover with (16×11-in./40×28-cm) Easy Fit Silicone Cover. Bake 1 hour.
  5. Using Sliicone Oven Mitts, carefully remove Silicone Cover by tab, lifting away from you. Continue baking 15-30 minutes longer or until Pocket Thermometer registers 155°F for medium doneness.
  6. Remove baker from oven and let roast stand 10 minutes before carving. Cut into thin slices with Chef’s Knife. Serve immediately with vegetables and pinapple.