Jamaica meets Italy in this pork entrée. The jerk-marinated pork roast is served with sweet-pepper polenta.

Source: Family Circle
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Ingredients

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Directions

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  • In large plastic food-storage bag, combine olive oil, rind, lime juice, garlic and 2 tablespoons jerk seasoning. Add pork roast; turn to coat completely. Refrigerate overnight.

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  • Heat oven to 425 degrees F. Place pork roast on a rack in large roasting pan. Rub remaining 1 teaspoon jerk seasoning over pork.

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  • Roast in 425 degree F oven for 15 minutes. Reduce oven temperature to 350 degrees F. Roast until internal temperature registers 150 degrees F on instant-read thermometer, 55 to 60 minutes. Let pork rest in warm place 10 minutes before slicing (internal temperature should reach 160 degrees F).

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  • While meat is resting, in large pot, melt 1 tablespoon butter over medium heat. Add sweet peppers; saute until softened, about 3 minutes. Add milk and garlic salt. Bring to boiling.

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  • Slowly pour in polenta, stirring constantly. Cook, stirring constantly, over medium heat, until polenta pulls away from sides of pot, about 3 minutes, taking care not to let the polenta stick. Stir in remaining 4 tablespoons butter and black pepper and cook until the butter is completely melted.

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  • Serve polenta immediately with sliced pork roast. Makes 8 servings.

Nutrition Facts

663 calories; total fat 38g; saturated fat 15g; cholesterol 149mg; sodium 608mg; carbohydrates 33g; fiber 2g; protein 44g.

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