Triple Caribbean Pork

Ok, so this is really a big experiment and I don't really have any idea what I'm doing with pork. Well, I don't work with it on a regular basis.

Three Pork Loins, three different treatments, all one one plate.

Triple Caribbean Pork

One, the Jerk Rub


Equal Parts:
All Spice
Cinnamon
Nutmeg
Onion Powder
Garlic Powder
Cayenne Pepper
Paprika
Salt

Two, Island Marinade


1 Cup of Pineapple
1 Cup of Pineapple Juice
1 Head of Garlic
1 tsp. Cloves
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Paprika
1 tsp. Crushed Red Pepper
1/3 Cup of Soy Sauce
3-4 Large Leaves Fresh Chopped Basil
Pinch of Fresh Chopped Sage (I've got some Pineapple Sage that's perfect)

Put the dry ingredients in a food processor and blitz a few times, till the cloves are reduced to crumbs (it's a marinade so it's ok if there are few bits). Now add everything else and blend until smooth.

Three, Apricot Stuffed


3 Tbsp. of Apricot Jam
1 tsp. Garlic Powder
1 tsp. Salt
1 tsp. Cayenne Powder
Pinch of Black Pepper

Mix 'em up in a little bowl.

3 1lbs. Pork Loins, cleaned and trimmed
1 Large Onion
Olive Oil
2 tsp. Honey
1 Cup Pineapple

Well, take the first pork loin, rub it down with the Jerk and wrap it up tight and set it in the fridge. Next loin goes into the marinade and into the fridge. Then for the last loin, cut 3/4 of the way into the meat and cut lengthwise. Basically, making a large long pocket in the meat, now fill it with the apricot mix and wrap that up and stick it in the fridge.

Now I cooked these wrapped individually in parchment paper at 350, say for about 45-60, till they are 160-170 degrees internally. The just let them rest in a warm place while you cook some rice and black beans and there you are! An enormous Caribbean feast!