Are you ready to embark on a culinary journey that will transport your taste buds to the vibrant shores of the Caribbean? Get ready to master the art of preparing "Caribbean Roast Pork Loin," a dish that captures the essence of the region's rich flavors and aromatic spices. This succulent dish, with its tender and juicy pork loin marinated in a blend of tantalizing spices, promises to be a showstopper at your next gathering or a memorable meal to enjoy with loved ones. In this article, we will guide you through the steps to create this delectable dish, providing insights into selecting the finest ingredients, crafting the perfect marinade, and achieving the ideal cooking temperature. So, grab your apron, gather your ingredients, and let's dive into the world of Caribbean cuisine!
Here are our top 8 tried and tested recipes!
PORK BUTT ROAST - CARIBBEAN
Make and share this Pork Butt Roast - Caribbean recipe from Food.com.
Provided by Derf2440
Categories Pork
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut small marinating slits all over the roast.
- Combine half of the garlic, oregano, pepper flour and olive oil.
- Rub all over the roast.
- In a food processor or blender, puree remaining half of garlic, onion, salt and allspice.
- Rub mixture over the roast.
- Cover and chill for 8 to 12 hours.
- Place roast, fat side up, on a rack in a shallow roasting pan.
- Bake at 325°F degrees for about 3 1/2 hours.
Nutrition Facts : Calories 108, Fat 4.6, SaturatedFat 1.2, Cholesterol 35.7, Sodium 329.2, Carbohydrate 3.1, Fiber 0.5, Sugar 0.6, Protein 12.9
SLOW-COOKER JAMAICAN PORK ROAST
Let the flavors of Jamaica-the warm spices, hot pepper and touch of sugary sweetness-mingle all day in your slow cooker with this simple pork roast recipe. It's delicious, mon!
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt.
- Place pork in 4- to 5-quart slow cooker. Mix remaining ingredients except thyme in medium bowl; spread mixture over pork.
- Cover and cook on Low heat setting 7 to 8 hours. Sprinkle thyme over pork.
Nutrition Facts : Calories 350, Carbohydrate 3 g, Cholesterol 125 mg, Fiber 0 g, Protein 44 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g
ROASTED PORK LOIN
Succulent pork roast with fragrant garlic, rosemary and wine.
Provided by Kathleen Burton
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g
CARIBBEAN ROAST PORK LOIN
Here's an easy ad different treatment for a boneless pork loin roast. Simply combine the oil and seasonings, rub it over the roast and bake. The meat turns out tender and serves a big group.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Mix first four ingredients; rub over roast. Place on a rack in a roasting pan. Roast until a thermometer reads 145°, 1-1/4 to 1-1/2 hours., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 172 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 38mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein.
JAMAICAN JERK PORK LOIN
Steps:
- Preheat oven to 350 degrees F.
- Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 226 calorie, SaturatedFat 2 grams, Carbohydrate 0 grams
CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA
I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (1-1/3 cups salsa).
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
JAMAICAN JERK PORK LOIN
This is a compilation of several recipes for "Jerk Pork" that I've tried. I don't claim that it has any Jamaican authenticity at all, but we really like it. It's important to find a pork loin (not the tenderloin) that has a nice fat layer on top... it really keeps the moisture in and makes for a very nice presentation when it's browned and crisp. I made this for my mother's friend birthday party, for a crew of very discriminating palates and they went nuts. Prior to that, I didn't have a written recipe for this, but I had demands for the recipe so I had to measure as I re-created it! I hope you enjoy.
Provided by CHRISSYG
Categories Pork
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Marinade:.
- Put all marinade ingredients into a food processor and process until thoroughly chopped but not to the point that it turns into a paste or too liquid.
- Put marinade into a large sealable plastic bag (like a Ziploc bag).
- Meat Preparation:.
- Lightly score the fat layer of the pork loin.
- Place meat in bag with marinade.
- Marinate up to 8 hours in the refrigerator, turning occasionally.
- Heat oven to 375°F.
- Remove pork from marinade.
- Wipe most of marinade off of pork leaving some on fat layer to brown.
- Roast uncovered, fat side up, for approximately 1 hour (until internal temperature reaches 137°F).
- If the top gets too browned, cover for a few minutes, but uncover at the end of cooking time.
- Allow to rest at least 15 minutes before slicing.
CARIBBEAN PORK ROAST
Take a vacation from the ordinary marinated pork loin. This exciting blend of island flavors makes an extraordinary roast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h
Yield 8
Number Of Ingredients 12
Steps:
- Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
- Heat oven to 325°F. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.
- Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness).
- Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.
Nutrition Facts : Calories 205, Carbohydrate 5 g, Cholesterol 75 mg, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg
Tips:
- Pork loin: Use a boneless and skinless pork loin roast for best results. Ensure the roast is well-trimmed to remove excess fat.
- Seasoning: Create a flavorful rub for the pork loin using a blend of spices, herbs, and citrus. Common ingredients include garlic powder, oregano, cumin, chili powder, and orange or lime zest. Rub the mixture evenly over the surface of the pork loin, ensuring it is well-coated.
- Marinate: To enhance the flavor and tenderness of the pork loin, consider marinating it overnight in a flavorful liquid. Mix citrus juices (orange or lime), olive oil, herbs (such as rosemary or thyme) and spices in a Ziploc bag or airtight container. Place the pork loin in the marinade, ensuring it is fully submerged, and refrigerate for at least 8 hours or overnight.
- Searing: Before roasting, sear the pork loin in a hot skillet or grill to create a flavorful crust and lock in the juices. Sear the pork loin for a few minutes on each side over medium-high heat until golden brown. This step adds depth of flavor and color to the final dish.
- Roasting: Once seared, transfer the pork loin to a roasting pan and cook in a preheated oven. The roasting time may vary depending on the size of the pork loin. Generally, aim for a cooking time of 20-25 minutes per pound at 350°F (175°C) or until the internal temperature of the pork loin reaches a safe minimum of 145°F (63°C). Use a meat thermometer to accurately measure the internal temperature.
- Resting: After roasting, allow the pork loin to rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Garnish and serve: Before serving, garnish the roasted pork loin with fresh herbs such as cilantro or parsley. Serve the pork loin sliced, accompanied by your favorite roasted vegetables, mashed potatoes, or a refreshing salad.
Conclusion:
Creating a delicious and succulent Caribbean-style roast pork loin involves careful preparation, seasoning, and cooking techniques. By following these tips and experimenting with different flavor combinations, you can create a tender, flavorful, and aromatic dish that will impress your friends and family. Remember to adjust the cooking time and temperature based on the size and thickness of your pork loin, and always use a meat thermometer to ensure the internal temperature reaches a safe minimum of 145°F (63°C) before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love