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Jamaican Jerk Pork with Mango-Kiwi Relish
Jamaican jerk is a combination of herbs and spices, frequently very hot ones, rubbed into meats, usually chicken or pork (or goat) before grilling on the barbecue. Be careful not to get the jerk mix on your hands--it has jalapeqos in it. The refreshingly cool relish is a perfect counterpoint to the heat. Either rice or sweet potatoes is a traditional accompaniment.
    Jerk Pork:1 pound well-trimmed boneless pork loin
  • 2 fresh jalapeqo peppers, halved, some seeds removed
  • 4 garlic cloves, peeled
  • 2 tablespoons water
  • 1 tablespoon paprika
  • 1 tablespoon distilled white vinegar
  • 1-1/2 teaspoons thyme
  • 1 teaspoon olive oil
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper

    Relish:
  • 1 mango, diced
  • 1 large red bell pepper, diced
  • 2 kiwi fruit, peeled and diced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon allspice
  • Pinch of cayenne pepper

1. For the pork: Thinly slice pork crosswise into 12 slices (about 1/4-inch thick). Place pork in shallow baking dish or pie plate.

2. In food processor or blender, process jalapeqos, garlic, water, paprika, vinegar, thyme, olive oil, allspice, salt and cayenne until it forms a fine paste. Pour jerk sauce over pork and toss to coat well. Cover and marinate in refrigerator at least 20 minutes and up to 8 hours.

3. Meanwhile, make the relish: In medium bowl, combine mango, bell pepper, kiwi, lime juice, sugar, salt, allspice and cayenne. Cover and set aside.

4. Preheat broiler. Spray a broiler pan rack with nonstick cooking spray.

5. Place pork on prepared broiler pan and coat with any remaining marinade. Broil 5 inches from heat, without turning, for 3 to 5 minutes, or until pork is cooked through. Serve pork with relish.


Nutritional Information
Per serving: 273 calories, 10g total fat, 3.3g saturated fat, 4.7g monounsaturated fat, 0.9g polyunsaturated fat, 2.3g dietary fiber, 26g protein, 21g carbohydrate, 67mg cholesterol, 434mg sodium.
Good source of: beta-carotene, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35