3 lb boneless pork loin roast
1 tbsp dried onion
1 tbsp onion powder
2 tsp crushed thyme
2 tsp salt
1 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tsp sugar
1 tsp black pepper
1 tsp red pepper
Directions
Pat roast with paper toweling. Blend seasonings and rub evenly over
pork roast. Place in shallow pan and roast at 350~ for 45-60 mins.,
until internal temp registers 1550~. Remove from oven, let rest 10
mins. (temp will rise about 5 degrees upon resting). Slice and serve,
or cool slightly, slice and wrap well to refrigerate.
Source: 1995 National Pork Producers Council
From the recipe files of Rosanne Troxel, Lenexa, Kansas USA
(tjfm10c@prodigy.com)
Servings: 4 servings
Caribbean Jerk Pork Roast Recipe brought to you by Recipe Ideas
Categories: Jerky; Meat; Pork
The History of Recipes
We are able to trace the history of meal recipes way back into the far past, at least as far as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a series of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient cooks made use of a good variety of herbs and spices, including some that we all recognise like thyme, mint and dill. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books published in the 1300s ; one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they have no connection with the indian curry that is served today, but instead descriptions of the types of food on the menus of the rich people of the period. In the 15th century, knights returning from the crusades brought back many new foods and spices from middle-east cuisine, such as rosemary and coriander. These new herbs and spices led to an explosion in recipe books, the majority of which are now in academic collections. By the arrival of the twentieth century, cookery publications were increasing in popularity as a result of higher levels of literacy, more free time and having more money. The introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Caribbean Jerk Pork Roast recipe.
