Jerk seasoning was developed in Jamaica in the 18th century by the maroons, runaway African slaves who lived in the mountains. The maroons developed the jerk seasoning from the flavorings used by indigenous Jamaicans as a way to season and preserve the wild hogs that they hunted. Some jerk seasonings contained more than 30 ingredients. You can purchase authentic Jamaican jerk seasoning as well as pastes made from jerk seasoning, however, so all you have to do is apply the seasoning and cook the pork.
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Spread the jerk paste over the pork loin. Place the pork loin in a plastic bag and allow the pork to marinate overnight.
Take the bag containing the pork loin out of the refrigerator. Place the bag on the counter and allow the pork to come to room temperature, or 72 degrees Fahrenheit.
Preheat the oven to 350 degrees Fahrenheit.
Place the pork loin in the oven and bake it for one hour, turning the roast halfway through the cooking time.
Take the pork loin out of the oven and insert a meat thermometer into the pork. When the pork loin is ready it will register 160 degrees Fahrenheit.
Remove the pork loin from the oven and allow it to rest for 20 minutes before you carve the pork loin into serving-sized slices. Serve hot.