Jamaican Jerk Pork Loin Roast



Jamaican Jerk Pork Loin Roast with Gravy


  • 3-4 lb. Pork Loin Roast
  • 2 tbsp. Extra Virgin Olive Oil
  • 3 tbsp. Spice Bouquet Jamaican Jerk Seasoning

1. Pre-heat a large black cast iron frying pan on top of the stove to medium high heat. Add the extra virgin olive oil and sear the pork roast unseasoned to a golden brown on all sides. This will take 10-12 minutes. Pre-heat the oven to 350 degrees. When the pork is nicely browned, remove the frying pan from the burner and coat the roast with a generous coating of the Spice Bouquet Jamaican Jerk Seasoning on all sides (top and bottom and ends).

2. Place the seasoned pork roast in the cast iron pan into the pre-heated oven. Roast the meat until you reach an internal temperature (check with meat thermometer) of 160 degrees. When you reach the 160 degree internal temperature, remove the pan from the oven.

3. Remove the roast from the frying pan and place it on a platter. Cover the roast with a sheet of aluminum foil and a towel and let the roast rest for at least 15 minutes. This will allow the juices to be better absorbed back into the roast.

1. The black cast iron frying pan should have a nice coating of caramelized fat and some liquid fat. Re-heat the frying pan to medium heat. Deglaze the frying pan with about 1⁄4 cup of liquid. You can use water, chicken stock, white wine or apple juice. Then add about 1⁄4 cup of flour to the deglazed pan. Mix the flour and pan liquids thoroughly and turn the heat down a bit. Cook the flour/liquid mixture until it is a golden brown color.

2. Add 2 cups of water and stir thoroughly, bringing the total mixture heat up towards the boiling point. Scrape the bottom of the pan while stirring to include the caramelized fats in the pan into the mixture.

3. Pour the mixture through a strainer into a metal, stove top pot. Place on a stove top burner on medium to medium high. Add salt and pepper to taste. You can also add some Gravy Master or similar product to the gravy for color.

4. Stir the gravy mixture steadily until the gravy reaches the boiling point. Then take the pot off the burner. The gravy is ready to serve. Please remember that the gravy will not thicken until it reached the boiling point. If the gravy does not thicken after it comes to a boil, take a glass or cup – add some cold tap water and some flour and mix well. Then add the flour mixture gradually to the hot gravy, stirring constantly until it thickens. If you just add dry flour to the hot gravy, you’d end up with dumplings. If the gravy is too thick, slowly add water while stirring until you get it right.

Note: If the gravy is flat tasting, add 1⁄4 tsp. of Jamaican Jerk Seasoning to it. If it is still not just right, add a pinch of Spice Bouquet Sea Salt and a pinch of Spice Bouquet Ground Black Pepper. If you are not exactly there yet, add a little Spice Bouquet Steak Spice. That should do it.
Remember- gravy making is a bit of art. Enjoy.

Yield: 8-10 Servings

*For Gluten Free gravy substitute corn starch for the flour. All other procedures remain the same.


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