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    Grilled Jerk Pork Loin With Peaches and Basil: Recipe Courtesy of Faith and Ryan Winters

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    api-92287600
    This recipe is for grilled jerk pork loin served with peaches and basil. It calls for making a jerk rub by combining spices like cinnamon, allspice, thyme and cayenne pepper. The pork loins are coated in the rub and grilled. Peaches are sliced and tossed with basil and lime juice. The grilled and sliced pork is served topped with the peach-basil mixture alongside wild rice.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Grilled Jerk Pork Loin With Peaches and Basil: Recipe Courtesy of Faith and Ryan Winters

    Uploaded by

    api-92287600
    39 views1 page
    This recipe is for grilled jerk pork loin served with peaches and basil. It calls for making a jerk rub by combining spices like cinnamon, allspice, thyme and cayenne pepper. The pork loins are coated in the rub and grilled. Peaches are sliced and tossed with basil and lime juice. The grilled and sliced pork is served topped with the peach-basil mixture alongside wild rice.

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    This recipe is for grilled jerk pork loin served with peaches and basil. It calls for making a jerk rub by combining spices like cinnamon, allspice, thyme and cayenne pepper. The pork loins are coated in the rub and grilled. Peaches are sliced and tossed with basil and lime juice. The grilled and sliced pork is served topped with the peach-basil mixture alongside wild rice.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    39 views1 page

    Grilled Jerk Pork Loin With Peaches and Basil: Recipe Courtesy of Faith and Ryan Winters

    Uploaded by

    api-92287600
    This recipe is for grilled jerk pork loin served with peaches and basil. It calls for making a jerk rub by combining spices like cinnamon, allspice, thyme and cayenne pepper. The pork loins are coated in the rub and grilled. Peaches are sliced and tossed with basil and lime juice. The grilled and sliced pork is served topped with the peach-basil mixture alongside wild rice.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Grilled Jerk Pork Loin with Peaches and Basil

    Recipe courtesy of Faith and Ryan Winters

    Ingredients:

    1 teaspoon ground cinnamon 2 teaspoons ground allspice 2 1/2 teaspoons dried thyme 1 tablespoon onion powder 1 teaspoon cayenne pepper 2 teaspoons freshly ground black pepper 1/2 teaspoon Kosher salt 4 tablespoons grape seed oil 3 whole peaches 3 tablespoons basil leaves 1 lime 2 pork loins

    Directions: 1. Combine cinnamon, allspice, thyme, onion powder, cayenne pepper, black pepper, and salt in mixing bowl. Add grape seed oil and stir the ingredients to form the jerk rub. 2. Wash the pork loins thoroughly, then coat with the jerk rub. Set aside. 3. Peel the skin from the peaches, remove the pits, and cut into wedges. Place the peaches in a small bowl. 4. Chiffonade the basil leaves and add to the peaches. Squeeze the juice of one lime and stir together. Set the peaches aside. 5. Sear the loins over a hot grill. When the rub begins to form a dark crust, lower the temperature and allow the pork to finish cooking. 6. Let the pork rest for five minutes, then slice into 1 fillets. Place the peach and basil mixture with the fillets and serve with wild rice.

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