Jerked Pork Loin

• 2 lbs green onions
• 14 ounce nutmeg
• 4 ounces ginger
• 5 lbs yellow onions
• 2 ounces thyme
• 6 ounces honey
• 6 ounces lime juice
• 14 ounce bay leaf
• 40 lbs pork loin
• 12 ounces jamaican jerk spice
• 12 ounce ground mace
• salt
• pepper
• 4 ounces soy sauce
• 12 ounce Worcestershire sauce
• 14 quart vegetable oil

1. Put all the ingredients together and blend.
2. Immerse the pork loin in the marinade until fully coated.
3. Marinate the pork one day in advance.
4. Prepare a ribbed grill with oven rack and turn oven to 450F Brush the rack with oil to prevent sticking.
5. Place the pork on the rack fat side down.
6. Cover with foil and cook for 1.5 hrs browning and smoking the pork.
7. Reduce the remaining marination by adding ketchup, green onion and brown chicken stock until slightly thickened.
8. Adjust seasoning if needed.
9. After 1 hr turn the pork to fat side up and brush with marination reduction.
10. Repeatedly brush pork with jerk marinade reduction on each turn to keep it moist.

green onions, nutmeg, ginger, yellow onions, thyme, honey, lime juice, bay leaf, pork loin, jerk spice, ground mace, salt, pepper, soy sauce, worcestershire sauce, vegetable oil

Taken from www.food.com/recipe/jerked-pork-loin-416680 (may not work)