Braised Jamaican Rum-Spiced Pork Loin
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Why I Love This Recipe
Jamaican cuisine is famous for spicing things up with allspice, also known as "pimento," which is actually the dried berry of the Pimenta dioica tree.
Ingredients You'll Need
4-5 lb pork loin, trimmed
1/2 cup Jamaican rum
1/4 cup soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp ground allspice
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cayenne pepper (adjust to taste)
1 large onion, sliced
1 cup pineapple juice
1 cup chicken broth
2 tbsp olive oil
Salt and black pepper, to taste
Fresh cilantro or parsley, for garnish
Directions
Marinate pork loin in a mixture of rum, soy sauce, brown sugar, garlic, ginger, allspice, cinnamon, nutmeg, cayenne, salt, and pepper for a minimum of 4 hours or overnight.
Remove pork from marinade (reserve marinade), pat dry. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear pork on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.
Sauté sliced onion in the pot until soft, about 5 minutes.
Return pork to pot and add reserved marinade, pineapple juice, and chicken broth. Bring to a simmer. Cover and reduce heat to low. Braise gently for 2-2.5 hours, turning once, until pork reaches 145°F.
Remove pork, tent with foil, and rest for 15 minutes before slicing into 4-6 oz medallions.
Reduce braising liquid over medium heat until slightly thickened, about 10-15 minutes. Strain if desired.
Plate pork slices, drizzle with sauce, garnish with cilantro or parsley.
Pairs Well With
Coconut rice, sautéed greens, or roasted sweet potatoes.
Questions, Comments & Reviews
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