Bon Appetit/May 2006

Jerk Pork Loin with Caramelized Pineapple and Star Fruit Relish
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 to 10


INGREDIENTS:
1 cup chopped red bell pepper 3/4 cup chopped red onion 2/3 cup chopped green onions (about 3)
6 tablespoons soy sauce 6 tablespoons extra-virgin olive oil 3 tablespoons golden brown sugar
3 tablespoons chopped fresh thyme 2 tablespoons dark rum 1-1/2 tablespoons ground allspice
1-1/2 tablespoons fresh lime juice 3-1/4 teaspoons ground cumin 3-1/4 teaspoons minced fresh ginger
2-1/4 teaspoons Dijon mustard 1 teaspoon ground cloves 3/4 teaspoon ground cinnamon
1 small Scotch bonnet or habanero chile, seeded, deveined, chopped 1 2-1/2 pound well-trimmed boneless pork loin CARAMELIZED PINEAPPLE AND STAR FRUIT RELISH: 3 tablespoons butter
2 cups 1/2-inch cubes peeled cored pineapple 2 cups 1/2-inch slices fresh star fruit or 1/2-inch cubes pineapple 1/4 cup dried cranberries
3 tablespoons golden brown sugar 3/4 teaspoon salt 1 tablespoon balsamic vinegar



1 Blend first 16 ingredients in processor. Place pork in 11x7x2-inch glass dish; pour marinade over and turn to coat. Cover and refrigerate overnight.
2 Preheat oven to 375 F. Transfer pork from marinade to roasting pan. Roast until thermometer inserted into center registers 145 F to 150 F, about 1 hour. Let pork rest 15 minutes (internal temperature will rise 5 to 10 degrees).
3 Cut pork crosswise into 1/2-inch thick slices. Overlap slices on platter; serve with relish.
4 CARAMELIZED PINEAPPLE AND STAR FRUIT RELISH: Melt butter in heavy large skillet over high heat. Add pineapple, star fruit, cranberries, sugar, and salt. Saute until fruit begins to soften and caramelize, about 5 minutes. Mix in vinegar and simmer until sugar dissolves and syrup thickens slightly, stirring occasionally, about 3 minutes longer.

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