in Main Dishes
- Boneless Pork Loin - 3 lbs
- Salt - To taste
- Dark Soy Sauce - 1 tbsp
- Fresh Ginger Root - 2 ozs. (washed clean)
- Scotch Bonnet Pepper - 1 large pepper or 1 tbsp canned crushed
- Garlic - 6 cloves
- Scallions - 5 stalks
- Thyme Leaves - 1 tbsp fresh or 2 tbsps dried
- Pimento Seeds (Allspice) - 2 tbsps (ground)
Jamaicans call the heady little black seeds from the Pimenta dioica tree "pimento" : these seeds are otherwise called "allspice". Whatever they are called, they are reminiscent of a combination of cloves, nutmeg and cinnamon.
METHOD:Juice the ginger either on a grater and then combining with ½ cup of water or by whirling in a blender with the water. Strain through a sieve.
Combine ginger juice with pepper, garlic, scallion and thyme in blender and blend together for about 20 seconds. Pour out of blender and stir in pimento. Set mixture aside. Sprinkle the loin with salt and rub with the soy sauce. Rub the seasoning mixture all over the loin. At this point, loin can be left to marinate for a few hours or overnight in the fridge.
When ready to cook, preheat oven to 360°F, place loin in a roasting pan of the appropriate size and pour in about ½ cup water. Roast for about 1 ½ hours.
Serve hot. Serves 8.