Jamaican Jerk Pork Loin

• 1/2 cup chopped scallion
• 1/2 cup chopped onion
• 1 garlic clove, chopped
• 4 serrano chilies or 4 jalapeno chiles, chopped with seeds
• 1 teaspoon fresh thyme
• 1 tablespoon fresh lime juice
• 1 tablespoon cider vinegar
• 2 teaspoons ground allspice
• 1 teaspoon coarse salt (kosher or sea salt)
• 3 tablespoons molasses
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 lb boneless pork loin, with fat layer intact or 1 1/2-2 lbs pork loin, bone-in

1. Marinade:
2. Put all marinade ingredients into a food processor and process until thoroughly chopped but not to the point that it turns into a paste or too liquid.
3. Put marinade into a large sealable plastic bag (like a Ziploc bag).
4. Meat Preparation:
5. Lightly score the fat layer of the pork loin.
6. Place meat in bag with marinade.
7. Marinate up to 8 hours in the refrigerator, turning occasionally.
8. Heat oven to 375u0b0F.
9. Remove pork from marinade.
10. Wipe most of marinade off of pork leaving some on fat layer to brown.
11. Roast uncovered, fat side up, for approximately 1 hour (until internal temperature reaches 137u0b0F).
12. If the top gets too browned, cover for a few minutes, but uncover at the end of cooking time.
13. Allow to rest at least 15 minutes before slicing.

scallion, onion, garlic, serrano chilies, thyme, lime juice, cider vinegar, ground allspice, coarse salt, molasses, fresh ground black pepper, ground cinnamon, ground cloves, ground ginger, pork loin

Taken from www.food.com/recipe/jamaican-jerk-pork-loin-107167 (may not work)