- 2 Tbsp olive oil
- 3 Tbsp soy sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp water
- 1 tsp allspice
- 2 tsp sugar
- 2 tsp thyme leaves
- 1 tsp cayenne pepper
- 1 Tbsp minced onion (dried is okay)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 boneless pork roast (about 3 lbs)
- In a self-closing plastic bag or glass dish mix together the oil, soy sauce, vinegar, water, allspice, sugar, thyme, cayenne, onion, cinnamon, and nutmeg. Mix together well.
- With a sharp cooking fork, poke 8 or 10 holes in the roast.
- Ad pork to the marinade and move it around in the bag or dish to coat well. Refrigerate overnight.
- Remove meat and discard marinade.
- Arrange the coals outer edge of barbecue and place the meat in the center of the grill. Close hood.
- Cook 20 to 22 minutes per pound of roast. Meat thermometer should read 180°F. Remove from grill and let stand 10 minutes before slicing.
From: Retro Barbecue by Linda Everette
Gray: I made this with a pork tenderloin and it was delicious. Mine was about 1.5 lbs, so you could have easily done this with two of them and had closer to the yield of the original recipe. I checked the cooking temp in another cookbook, which recommended 160°F for Medium in a pork tenderloin, and I went with that temp and it turned out perfectly.
The flavor is very similar to a jerk flavor, but is simpler in preparation than a traditional jerk. I thought it was easy and tasty, I hope you enjoy!
Katie: This was delicious! I definitely would not cook the meat to 180°F as it was just right at 160°F. Any more cooking would have dried out the pork tenderloin. It had a nice charred outside that wasn’t too hard, which gave it a nice grilled flavor. I enjoyed the flavor that the marinade gave the pork tenderloin, and liked that it wasn’t super spicy like traditional jerk marinades are. Even though I like spicy flavors, I think it would have overpowered the pork tenderloin. This recipe will definitely be made again!