Jerk Pork Loin with Caramelized Pineapple and Star Fruit Relish

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1 cup chopped red bell pepper
3/4 cup chopped red onion
2/3 cup chopped green onions (about 3)
6 Tbsp soy sauce
6 Tbsp extra virgin olive oil
3 Tbsp golden brown sugar
3 Tbsp chopped fresh thyme
2 Tbsp dark rum
1 1/2 Tbsp ground allspice
1 1/2 Tbsp fresh lime juice
3 1/2 tsp ground cumin
3 1/4 tsp minced fresh ginger
2 1/4 tsp Dijon mustard
1 tsp ground cloves
3/4 tsp ground cinnamon
1 small Scotch bonnet or habanero chile, seeded, deveined, chopped
1 2 1/2-lb well-trimmed boneless pork loin

For the Caramelized Pineapple and Star Fruit Relish:
3 Tbsp 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 Tbsp golden brown sugar
3/4 tsp salt
1 Tbsp balsamic vinegar


Blend first 16 ingredients in processor. Place pork in 11x7x2-inch glass dish and pour marinade over and turn to coat. Cover and refrigerate overnight.

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.)

Cut pork crosswise into 1/2-inch thick slices. Overlap slices on platter. Serve with relish.

Serves 8 to 10.

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.

Makes about 3 1/2 cups.

Recipes from Bon Appetit, May 2006.