Grilled Pork Loin Rolled with Jerk Sauce Recipe (2024)

FAQs

Can you roll a pork loin? ›

Roll up the pork loin around its stuffing and put it, skin-side up, on a chopping board. Run a roll of string under the far end of the pork with the roll (or long end) in your left hand and the cut end in your right hand.

Skipping a pan sear before roasting all but guarantees you'll miss out on the former. Sear and roast in the same pan: A cast iron skillet mitigates the “one more pan to wash concern” since you can sear the pork loin roast in it, add some aromatics like onions and apples, and then roast the whole thing in the oven.

but in my case it just got really dry and hard. You probably used a really lean cut of pork, like a pork loin or pork tenderloin. Because there's almost no fat on these particular cuts, the longer they cook the drier and tougher they get.

The answer is almost always grilled pork tenderloin. Pork, especially the pork tenderloin, takes incredibly well to the smoky char of the grill.

For a crisp surface on your roast, be sure the oven is fully preheated before putting the roast in and don't cover the meat while roasting. Searing (quickly browning at high heat) the outside of a pork roast before continuing with cooking is a great way to seal in flavor.

Season with salt and pepper: Just before cooking, sprinkle the meat with salt and pepper. Wait to do this until you're ready to actually put the meat in the pan, otherwise the salt draws moisture out of the meat and you'll need to pat it dry again.

Boston is synonymous with jerk, which began as a method of cooking wild boar or pork. While in the 1940's the traditional meal served in Boston was jerk pork and roasted breadfruit, today you can find many jerk dishes, both in Boston and around the island.

Their meat options were primarily buffalo, venison, elk, and bear. If none of those options are available, today's “jerk” can use beef. Salt and pepper are optional. If you desire a more modern recipe, you can add garlic, onion salt, a small bit of cayenne pepper, or even MSG.

What makes a dish jerk? ›

Jerk refers to a style of cooking in which the main ingredient—which most often is chicken but may also be beef, pork, goat, boar, seafood, or vegetables—is coated in spices and slow-cooked over a fire or grill traditionally composed of green pimento wood positioned over burning coals; the resulting smoke is key to the ...

The size of the pork tenderloins makes them particularly attractive to smaller families. Tenderloins commonly come two to a package, with each piece weighing 3/4 to 1 pound. The two together are perfect for a family of four. It is no accident that the tenderloins are packaged this way.

Step 4: Place your pork, fat side up, in your prepared pan. Step 5: Add oiled/seasoned vegetables around your pork loin to make it a complete meal. Use vegetables that require longer cook times like potatoes, squash, sweet potatoes, brussels sprouts, and carrots. Step 6: Roast in a 400 F oven for 15 minutes.

Rolled loin

Pork loin is a classic roasting cut. Boned and rolled it makes a fantastically juicy and tender roast. You can leave the skin on to get lovely crackling. You can stuff the rolled loin roast to add flavour to your roast.

Do You Wrap Pork Loin in Foil When Smoking? We don't wrap pork loin in foil when smoking because the foil prevents the smoke from flavoring the meat. Larger cuts of meat like pork butt are sometimes wrapped in foil to help speed the cooking process. But it shouldn't last long with pork loin which is a smaller cut.

It is usually eaten in what is arguably New Jersey's most popular breakfast sandwich: pork roll (or Taylor ham), egg, and cheese. This combination can be served on a croissant, English muffin, or stuffed between any two carb-loaded ends, but is most commonly eaten on a bagel (another Jersey food staple).