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Correo Electrónico
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Ingredientes
- 25 lbs pork loin
- 3 cups jerk spice blend
- 1/2 cup cumin
- 1/4 chili powder
- 1/4 cup salt
- 1/4 cup plack pepper
- 1 cup garlic powder
- 1/4 cup fresh thyme
- 1 can tomato puree
- 3 oz diced jalepeno
- 1 cup cider vinegar
- 1 cup brown sugar
- 2 cans balsamic cippoleni onions
- 1 1/2 cups lime juice
- 1 1/2 cup minced fresh cilantro
- 1 quart water
- 1 oz LS turkey base
- 1 oz turkey base
Direcciones
- Trim fat from pork loins.
- Rub pork loins with jerrk, cumin, chili powder, salt, pepper, and garlic mixture.
- Roast in 325 F oven - allowing 25 minutes per pound - until internal tempurature is 165 F.
- Remove from oven to cool - reserve pan juices.
- Combine tomato, jalepeno, canned onions w/ juiced, sugar, limme juice, vinegar, water, both bases, and strained and de-fatted pan droppings - bring to boil, reduce heat and simmer 30 -45 minutes.
- Slice cooled pork loin into 2 1/2 oz sliced, two to a portion. Pan up with sauce on the botton of pan and garnish with fresh minced cilantro and lime wedges.
