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)!
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