Jerk-Seasoned Pork Roast & Polenta

Jerk-Seasoned Pork Roast & Polenta
Jamaica meets Italy in this pork entree. The jerk-marinated pork roast is served with sweet-pepper polenta.
Makes 8
Prep 15 m
Cook 6 m
Roast 15 - 60 m
Stand 10 m
Roast 425 degrees F/350 degrees F



  1. 1 of 6 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.
  2. 2 of 6 Heat oven to 425 degrees F. Place pork roast on a rack in large roasting pan. Rub remaining 1 teaspoon jerk seasoning over pork.
  3. 3 of 6 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).
  4. 4 of 6 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.
  5. 5 of 6 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.
  6. 6 of 6 Serve polenta immediately with sliced pork roast. Makes 8 servings.
Nutrition Information for Jerk-Seasoned Pork Roast & Polenta
Servings Per Recipe: 8
Per Serving: 663 kcal cal., 44 g pro., 33 g carb., 38 g Fat, total, 2 g fiber, 608 mg sodium, 149 mg chol., 15 g sat. fat