Whenever I have a pork roast out to cook … it ultimately means one thing: Jamaican Jerk Pork. I can’t think of making anything else with it (I mean I could, but pork roast and jerk seasoning go together like flour and water in my book) and it’s one of those dishes that I love and enjoy quite a lot.
For my plate, I decided to cut out the carb (rice) so I went with fresh steam carrots and a roasted butternut squash, which I seasoned up with some spray butter and a tablespoon of brown sugar.
The whole dish was perfect. Filling, fresh and packed with flavors. I’ve learned the trick with jerk pork or chicken is to use a very small amount of seasoning (incase you’re wondering I use the Mild Grace Jamaican Jerk Seasoning). The seasoning itself is packed with flavor and spicy pepper so a small amount will pack on the flavor but not make it too hot to handle. The sweet squash helped balance out the flavors. Ultimately it was a wonderful dish and a perfect dinner.
The greatest part it was only 7 points plus values (1 for the brown sugar, 6 for 4 oz of pork)!