Caribbean Pork Roast
I love pork – prepared in just about anyway but ham and regular barbecue. Sorry Mom – but they may have ruined those “treats” for me. So pretty much any other kind of bacon or pork I will inhale.
And I recently developed a new way of doing a pork roast after my wife starting buying beef roasts in their own gravy, which contained – you guessed it – glutenized gravy. So I had to come up with an alternative that in my book far surpasses the other roast in not only taste but in being gluten free!
Caribbean Pork Roast
3-4 lb pork loin/roast
2 tbsp (30 ml) olive oil
1/4 cup (60 g) Jerk Seasoning
1 large red onion
1/4 cup (60 ml) spicy sweet mustard
1-2 cups (~.5 l) cooking sherry
- Heat your olive oil in a stainless steel saute pan while you rub down your pork with the jerk
seasoning. Once the oil is hot, you want to sear the pork on all sides sealing in the juices – should develop a nice browned skin at about 3-4 minutes per side. Pre-heat your oven to 425 degrees - Saute the julienned red onions in the drippings after you pull the pork out. While the onions cook, brush the mustard over the entire roast. Let it rest for about ten minutes.
- While the roast is resting and after your onions are done, add the sherry to the pan to deglaze. You can add a little butter if you want to make the sauce richer.
- Once the sauce has thickened a bit or your 10 minutes rest is up, add the pork to the pan and put it in the oven for about 10-15 minutes or until it’s at about 145 degrees internally in the thickest part of the roast.
- Serve the roast and sauce over rice and enjoy!
