Jerk Pork Fillet with Glazed Sweet Potatoes – Jamie Purviance


The most exciting taste in this recipe comes from the charred crust of the meat. That’s because when the jerk paste cooks into the pork, several bold flavours emerge. To maximise that delicious effect, rotate the fillets as needed to brown them on all sides.



  • 1/2 habanero chilli
  • 8 spring onions, chopped
  • 2 garlic cloves, crushed
  • 4 tablespoons canola or other vegetable oil
  • 2 tablespoons peeled, chopped fresh ginger
  • 2 tablespoons lime juice
  • 1 tablespoon ground allspice
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 2 pork fillets, each about
  • 500 g, trimmed of silver skin and excess fat
  • Finely grated zest of 2 limes
  • 4 tablespoons lime juice
  • 4 tablespoons canola or other vegetable oil
  • 2 tablespoons honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large sweet potatoes, each about 500 g

To avoid burning your skin, wear rubber or plastic gloves when you handle the habanero, and after handling the chilli, do not touch your face or any other part of your body. Wearing gloves, remove and discard the stem of the chilli, then cut away and discard the hot whitish veins and seeds. Put the rest of the chilli in a blender or food processor.
Add all the remaining paste ingredients and process until smooth, about 2 minutes.

Brush the paste evenly over the meat. Cover and refrigerate for 2–4 hours. Allow the pork to stand at room temperature for
15–30 minutes before barbecuing. Prepare the barbecue for direct cooking over medium heat, 180–230°C (350–450°F).

In a small bowl, whisk together the lime zest and juice, oil, honey, salt and pepper. Peel the sweet potatoes, trim off the pointed ends and cut each potato into 1-cm-thick slices. Brush the slices on both sides with the oil mixture.

Brush the cooking grills clean. Barbecue the pork and the potatoes over direct medium heat for 15–20 minutes, with the lid closed, until the pork is still barely pink in the centre and the potatoes are easily pierced with a knife, turning them both and brushing them with the oil mixture about every 5 minutes. Remove the pork and potatoes from the barbecue, leave the pork to rest for 3–5 minutes and keep the potatoes warm. Cut the pork across the grain into slices. Serve warm with the potatoes.

Images and recipes from Weber’s Greatest Hits by Jamie Purviance published by Murdoch Books RRP$39.99

Weber’s Greatest Hits – Jamie Purviance

Summer means picnics and barbeques, so get your hands on the newest Weber BBQ cookbook full of brilliant recipes by Jamie Purviance.

No Comments Yet

Comments are closed