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
Food historians have proved the existance of recipes way back into history, in truth as far back into recorded history as early Egypt, and maybe further still. Interesting though that is, mostly, these ancient recipes were just very basic hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few ancient tablets in Sumerian which show 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 people feel exhilarated and blissful. During the time of the Roman Empire a roman called Apicius compiled a few documents which described recipes prepared by the Romans. In his works, he recounts how the meals were separated into appetizers, main course and afters, something we still use today. Aspicius also describes how the cooks of Roman times were skilled in the use of a good variety of aromatic flavours, including some familiar names such as thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years there were two interesting cookery books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the curry that is familiar to us all today, but instead recipes for the types of meals eaten by the upper classes of those days. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new foods and tastes created an increase in manuscripts on cooking, most of which are now in private collections. Over the following few hundred years, the rich and powerful families of Europe tried to lay on the most extravagent meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. However, it was during the nineteenth century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookery publications are increasing in popularity mostly as a result of more people being able to read, people having more spare time and having more money to spend. Like it or not, the introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Caribbean Jerk Pork Roast recipe.
