Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Allspice |
| 1½ \N | Inch piece of cinnamon |
| 1 teaspoon | Grated nutmeg |
| 6 \N | Scallions, including green |
| \N \N | Tops, sliced |
| 1 \N | Scotch Bonnet-type chili |
| \N \N | Salt |
| \N \N | Freshly ground black pepper |
| 1 tablespoon | Dark Jamaica rum |
| 1 \N | (4 pound) boned pork loin |
Preheat the oven to 350 degrees F. Place the berries on a pie tin and roast for 10 minutes. Pulverize them in a spice mill with the cinnamon and nutmeg. Place the spice mixture in a food processor, fitted with a metal blade. Add the scallions and chile. Season with salt and pepper. Process until a paste is formed. Add the rum and mix well. Rub the mixture all over the pork loin. Cover and allow to marinate for at least 1 hour at room temperature. Increase the oven temperature to 400 degrees F. Remove the meat and place in a roasting pan, and roast for 30 minutes. Reduce the heat to 350 degrees F and continue to roast for 1½ hours, basting every 30 minutes. Remove from the oven and rest for 5 minutes before slicing. Serve with the Island Beans and Fried Plantains.
Yield: 8 servings
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