Email to Terre Haute Flybabies      

Recipe Categories: THflybabies's HOME PAGEAPPETIZERS BREAD BREAKFAST CAKESandPIES CANDY COOKBOOKS COOKIES CROCKPOT DESSERTS ETHNIC FRUIT MAINDISH MEATS PASTA PIZZA POULTRY SNACKS SOUPSandSTEWS VEGETABLES

Jamaican Jerk Pork




Source of Recipe


Lori






Recipe Introduction


I thought I'd share a keeper recipe that appears in "The Ultimate Slow Cooker Cookbook" by Carol Heding Munson.
It's delicious, very easy, and super tender, but doesn't fall apart when you take it out of the crock pot. You make a gravy with the liquid, but I do caution that it is *spicy*. (I thought it was great, kids weren't thrilled with
the gravy but liked the pork, which doesn't seem to get so spicy during cooking.) Hope you like it.






List of Ingredients



• 2 cups fat-free beef broth
  
• 2 tsps dried minced onions
  
• 1 tsp. dried thyme
  
• 1 tsp. garlic powder
  
• 1 tsp. crushed red pepper flakes
  
• 1/4 tsp. ground cinnamon
  
• 1/4 tsp. powdered ginger
  
• 1/4 tsp. allspice
  
• pinch of ground cloves
  
• 1 lb. (I used 2 lb.) pork tenderloin
  
• 3 tbsp. cold water
  
• 2 tbsp. cornstarch
  






Instructions



1. Makes 4 servings in a medium crock pot
   
2. Pour the broth into the crock pot.
   
   
3. In a small bowl, combine the onions, thyme, garlic, red pepper flakes, cinnamon, ginger, allspice, and cloves. Rub the spice mixture into all sides of
   the pork. Place the pork in the crock pot.
   
4. Cover and cook on low until the pork is cooked through and a meat thermometer registers 160 F, 6 to 8 hours. Let rest for 10 minutes before slicing and serving.
   
5. Remove to a platter, reserving the broth; keep the pork warm. Pour the broth into a saucepan.
   
6. In a small cup, whisk together the cold water and cornstarch. Stir into the broth and cook, stirring, over medium heat until slightly thickened. Slice the
   pork and serve topped with the thickened broth. Enjoy!