Pork in raspberry sauce and jerk mahi – Yum!


**See at the end of the post for a more concise write-up of the recipes.

Jerk anything

So, this post will introduce you to the lazy side of me. A bag of jerk seasoning powder I brought back from Jamaica. I would love, in theory, to make my own jerk seasoning someday, and will get to trying it. But when my mission is to make a 6 oz. fish fillet taste amazing with minimal effort and few calories, and something from a bag with ingredients I can pronounce does the trick – I’m in.


Jars and pouches of sauces and spices, chosen well, are a wonderful travel souvenir. Barbecue sauce from a great restaurant in the South, curry from India, salsa or chiles from Mexico, jerk from Jamaica. If you actually use it for cooking, not just pantry decoration, you’ll have a treat that evokes a memory.

Here’s how I used mine:

Frozen wild-caught Mahi fillet, 6 oz., defrosted. Melted one pat of pasture butter in a pan, placed the mahi in, sprinkled with salt, then shook the jerk powder over both sides of the fish as the pan warmed, lightly coating it. Then with my (freshly washed!) fingers I rubbed the seasoning into the mahi. That really helps get the flavor into the fish. A squeeze of lemon over both sides of the fish, cooked the fish on medium heat, flipping every couple minutes. The jerk powder forms a nice brown crust and the lemon juice adds that citrus kick that’s so good with fish. Yum!

I have also made pork chops the same way, minus the lemon juice, baked in the oven. Also delicious.

Jerk powder has cane sugar in it but you use so little there’s a negligible carb or calorie dent in your day. My bag of jerk powder lists zero calories – I doubt that’s true, but it goes on my list of “worth it” ingredients for the flavor. Earthy, sweet with a spicy kick all at once. Nothing to real Jamaican jerk chicken or lobster eaten fresh at a roadside stand on the island – but evocative of the memory.


Paleo Boy and I went to Jamaica over Christmas of 2011 and drove around the whole island after a few glorious days at a resort. We stopped for lunch at this jerk stand south of Mandeville. The curried conch with rice dish we ate (and the day I try to recreate it!) will be a whole different story. I ate jerk lobster on that trip and just loved it. Jerk chicken, goat, etc. is the best known but the seasoning is a smash with seafood.

Pork in raspberry sauce

The inspiration for this dish was having frozen pork and frozen organic raspberries in the freezer!

-I used 2 bone in pork loins, .6 lb. total weight, seasoned with salt and pepper
-Rub the pork loins with 4 cloves of crushed garlic and a tablespoon of dried sage
-Place the pork loins in a baking pan sprayed with olive or coconut oil
-Pour about half a cup of white wine over the pork loins; leave the excess wine in the pan bottom
-Bake at 350′ F for twenty minutes or until cooked, covered in foil. I let the pork loins cook for an extra ten minutes at 275′ F uncovered to be sure they were done and let them brown a little.
-Ladle the pan liquid around the pork loins back over them before adding the raspberry sauce.


In the meantime, mix in a saucepan:
-1 cup frozen or fresh raspberries
-1 tablespoon pasture butter (coconut oil would also work!)
-1/2 a teaspoon salt
-1/4 teaspoon dried oregano
-1/4 teaspoon dried basil
-1/4 teaspoon chili powder
-1 squeeze of lemon
-About 5-6 twists or shakes of black pepper 🙂 (I’m learning to be more precise!)
-1/2 cup water
– 3 tablespoons red wine vinegar
-Stir ingredients to simmering on low heat, blend with an immersion blender until smooth. If you can’t blend, just let simmer until the berries are very soft and mash well. Once simmering, reduce and stir occasionally on low heat for 15 minute or so.
-I recommend that you grab a clean spoon, taste, and correct the seasonings as you cook this sauce. Add more lemon/herbs/water/fruit to taste. You could also put in sugar or honey. My sauce came out not at all sweet, more savory with a hint of acidity, which made it taste surprising, and it was very good. But not what your taste buds expect when you say “raspberry sauce.”

-Serve by ladling a few spoonfuls of the sauce over the pork loins. I had plenty of leftover sauce for a future meal – hubby gobbled up all the pork!
This is one where I’ll keep experimenting with ingredients. But it was tasty for now.

I ate my fish with stir fry veggies sprinkled with truffle salt. Hubby had simple green salad.




Frozen wild-caught Mahi fillet, 6 oz., defrosted
Salt to taste.
1-2 tbspns. jerk powder of choice
Pat (1/3″ X 1″) pasture butter
1/2 a lemon

Defrost the fish, melt pasture butter in a pan on low heat. Place fish in pan. Sprinkle lightly with salt if desired. Coat both sides of the fish in jerk powder by evenly shaking it out of a spoon or the packet. Rub the seasoning vigorously into the fish with clean fingers or the back of a spoon. You can do this while the filet warms in the pan, flipping it over. When jerk sauce is rubbed into the fish, squeeze the lemon half over each side of the fish – about two teaspoons of juice on each side. Cook on medium heat until fish is cooked through, flipping every couple minutes (about 15 minutes). Serves 1.

2 bone in pork loins, about .6 lbs. total weight.
Salt and pepper to tasteTablespoon dried sage
Olive or coconut oil
Half a cup white wine.

Place pork loins in baking dish sprayed or rubbed with olive or coconut oil. Season with salt and pepper to taste. Sprinkle the dried sage over both sides of the pork loin and rub the salt, pepper and sage into the pork with clean fingertips or the back of a spoon. Pour half a cup white wine over the pork loins. Cover in foil and bake for twenty minutes at 350 F. Uncover and bake an additional 10 minutes at 275 until done. Serve with pan liquid and raspberry sauce poured over.

Raspberry sauce:

-1 cup frozen or fresh raspberries
-1 tablespoon pasture butter (coconut oil would also work!)
-1/2 a teaspoon salt
-1/4 teaspoon dried oregano
-1/4 teaspoon dried basil
-1/4 teaspoon chili powder
-1 squeeze of lemon
-About 5-6 twists or shakes of black pepper 🙂 (Roughly 1/4 a teaspoon)
-1/2 cup water
– 3 tablespoons red wine vinegar

Blend ingredients together in a saucepan using an immersion blender (or blend in regular blender then pour into saucepan). Let simmer for 15 minutes to blend flavors.


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