These were some small 4-oz. pieces of pork loin I took out of the freezer tonight and I wanted to try my latest spice creation on them. I chose to do these in my air fryer, but am sure they would be even better done on the charcoal grill. Tomorrow is another day :). Man, were these ever tasty! Much better than the jerked chicken I had one time in a little cafe here in town (that has since folded, maybe that’s why). I see many Jamaican Jerk meats in my future with my toned-down version of Jamaican Spice. This recipe, with the typical brown sugar eliminated from my version of the spice, should be suitable on any eating program, ketogenic or otherwise.
4 4-oz. pieces boneless pork loin
¼ c. light olive oil
1 oz. onion, minced fine (I used red onion)
DIRECTIONS: Pour the olive oil into a marinating dish. Add the spice blend and minced onion to the dish. Stir. Dip each “chop” into the mixture, using it all up, trying to get the minced onion evenly onto all sides of the meat. Cover and marinate for 1 hour in the refrigerator.
To air-fry, preheat your fryer to 375º for 3 minutes. Open and place meat in the basket so they do not touch. Cook at 375º for about 12 minutes. Turn and if any left in the marinating pan, brush any marinade remainders onto the exposed side. Raise fryer to 400º and cook for another 3-4 minutes. As fryers vary, check before time is up to be sure yours doesn’t cook hotter than mine. If charcoal grilling, have your coals very hot and place meat on the grate and grill for about 15 minutes on each side or until thoroughly done but not dried out.
NUTRITIONAL INFO: Makes 2 adult servings (shrink to about 3.2 oz. cooked ad they are so lean to begin with). Two chops contain:
578 cals, 40g fat, 6.9g carbs, 1g fiber, 5.9g NET CARBS, 49.1g protein, 204 mg sodium