• Ingredients: 31
  • Serves: 60
  • Prep: 45 mins
  • Bake: 8 3/4 hours

Jerk pork with lb boneless pork loin, cut crosswise into 1-inch-thick slices, vegetable oil plus extra for brushing, chopped scallion. To make this jerk pork for 60 persons you will need 45 mins for preaparation and 8 3/4 hours for baking.

Ingredients

For marinade:

  • 1 lb boneless pork loin, cut crosswise into 1-inch-thick slices
  • 2 tsps. vegetable oil plus extra for brushing
  • 1 tbsp. chopped scallion

Gorgonzola sauce

For filling

For Basting

Giblet Gravy

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

Make marinade:

  1. Step 1 Pur&ée marinade ingredients in a small food processor or a blender and transfer to a sealable plastic bag.

Marinate pork, then grill:

  1. Step 2 Put pork in bag, turning to coat, and seal bag. Marinate pork, chilled, turning occasionally, 8 hours.

    For this step you will need

  2. Step 3 Brush a well-seasoned cast-iron ridged grill pan lightly with some oil and heat over moderately high heat until hot but not smoking.

    For this step you will need

  3. Step 4 Grill pork, seasoned with salt, in batches over moderate heat, turning occasionally, until cooked through, about 9 minutes on each side.

    For this step you will need

  4. Step 5 (Discard any remaining marinade in bag.) Transfer pork to a plate to cool slightly. With your fingers, shred warm pork into a bowl and toss with oil, scallion, and salt to taste.

    For this step you will need

Nutrition information

Calories 226 Carbohydrates 4 g (1%)
Fat 12 g (18%) Protein 25 g (50%)
Saturated Fat 2 g (10%) Sodium 864 mg (36%)
Polyunsaturated Fat 1 g Fiber 1 g (4%)
Monounsaturated Fat 4 g Cholesterol 73 mg (24%)