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Sunday, September 9, 2012

Jerk Pork Loin with Caramelized Pineapple and Star Fruit Relish

By Juvy S. Iliwiliw

In every recipe, it is always good to accompany it with a drink but matching the right drink to a certain recipe is never easy. With jerk pork loin recipe, it is always good to serve it with fruit wine but an off-dry Riesling is another good match. You are the master of your taste, try either of these two accompaniments, you will be glad what your visitors will say after a mouth-watering meal.



AND STAR FRUIT RELISH

You will need:

1 cup chopped red bell  pepper

¾ cup chopped red onion
2/3 cup chopped green onions (about 3)
6 tablespoons soy sauce
6 tablespoons extra-virgin olive oil
3 tablespoons golden brown sugar
3 tablespoons chopped fresh thyme
2 tablespoons dark rum
1½ tablespoons ground allspice
1½ tablespoons fresh lime juice
3¼ teaspoons ground cumin
3¼ teaspoons minced fresh ginger
2¼ teaspoons Dijon mustard
1 teaspoon ground cloves
¾ teaspoon ground cinnamon
1 small Scotch bonnet or habanero chile, seeded, deveined, chopped
1 2½-pound well-trimmed boneless pork loin

Here's how:

Blend first 16 ingredients in processor. Place pork in 11x7x2-inch glass dish; pour marinade over and turn to coat. Cover and refrigerate overnight.

Preheat oven to 375oF. Transfer pork from marinade to roasting pan. Roast until thermometer inserted into center registers 145oF to 150oF, about 1 hour. Let pork rest 15 minutes (internal temperature will rise 5 to 10 degrees).

Cut pork crosswise into ½-inch-thick slices. Overlap slices on platter; serve with relish.

CARAMELIZED PINEAPPLE AND STAR FRUIT RELISH

You will need:

3 tablespoons butter
2 cups ½-inch cubes peeled cored pineapple
2 cups ½-inch slices fresh star fruit or ½-inch cubes pineapple
¼ cup dried cranberries
3 tablespoons golden brown sugar
¾ teaspoon salt
1 tablespoon balsamic vinegar

Here's how:

Melt butter in heavy large skillet over high heat. Add pineapple, star fruit, cranberries, sugar, and salt. Saute until fruit begins to soften and caramelize, about 5 minutes. Mix in vinegar and simmer until sugar dissolves and syrup thickens slightly, stirring occasionally, about 3 minutes longer.




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