Caribbean jerk pork roast

Yield: 4 Servings

Measure Ingredient
-Sue Woodward
3 pounds Boneless pork loin roast
1 tablespoon Dried onion
1 tablespoon Onion powder
2 teaspoons Crushed thyme
2 teaspoons Salt
1 teaspoon Ground allspice
½ teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
2 teaspoons Sugar
1 teaspoon Black pepper
1 teaspoon Red pepper

Pat roast with paper toweling. Blend seasonings and rub evenly over pork roast. Place in shallow pan and roast at 350~ for 45-60 mins., until internal temp registers 1550~. Remove from oven, let rest 10 mins. (temp will rise about 5 degrees upon resting). Slice and serve, or cool slightly, slice and wrap well to refrigerate.

Source: 1995 National Pork Producers Council From the recipe files of Rosanne Troxel, Lenexa, Kansas USA (tjfm10c@...)

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