I rejoice when there’s a pork loin sale at the market, because I know it means I’ll have meat for four or five meals. I take the pork loin and cut it into 1-lb. chunks and toss them in the freezer.
One thing that I like to do with pork loin is make jerk pork. I use either a dry rub or a wet rub, both from Jamaican Choice. With the wet rub, I poke holes in the meat and slather on 2 or 3 tablespoons of the spices, refrigerate the meat for several hours or overnight, and then grill it. With the dry rub, I had been just dusting it on liberally and refrigerating it. But a trimmed pork loin, as I’ve found out, is a blessing and a curse because it is a lean cut of meat, but it tends to dry out easily on the grill. For the dry rub, I think I’ll need to add a little vinegar and oil to the spice rub in the future.
The sauce in the recipe below is something simple I decided to try to fix my dry pork loin problem. And there are just two ingredients!
- Lawry’s jerk marinade, 1-2 T per serving of pork loin
- Apricot preserves, 1 T per serving of pork loin (I used regular preserves, but you could go with sugar-free)
Mix together and heat in the microwave, or on low heat on the stove. Pour over the sliced meat. Done.
Seasoning the meat before grilling, especially with the wet rub, imparts a noticeable jerk flavor, but topping with the sauce takes the meat to the next level. (If you are on the fence about spices, be warned that this does make a meal with a fair amount of punch.) As I’ve said, I’ve used it on pork, but I would also use it on grilled chicken or shrimp. Or vegetables. Some of the sauce got on my broccoli, and the sweet and spicy combination reminded me vaguely of the broccoli accompaniment to General Tso’s chicken. Enjoy!