Stuffed caribbean pork roast

Yield: 6 servings

Measure Ingredient
3 pounds Center-cut loin pork roast
1 tablespoon Jerk seasoning
½ cup Finely chopped celery
2 \N Green onions, thinly sliced
1 \N Clove garlic, minced
1 teaspoon Margarine
2 cups Cooked rice
1 \N 8 oz can, crushed pineapple,
4 \N Green onions, chopped
1 \N Garlic clove
1 \N Hot chili pepper, such as jalapeno or Scotch bonnet, seeded drained
1 \N Large, ripe banana, chopped
1 cup Shredded Jarlsberg cheese
1 teaspoon Lime zest
2 tablespoons Fresh lime juice
2 tablespoons Dark rum
2 tablespoons Pineapple juice
¼ teaspoon Ginger
1 tablespoon Ground allspice
1 teaspoon Dried thyme leaves
½ teaspoon Ground nutmeg
½ teaspoon Cayenne pepper
2 tablespoons Fresh lime juice

JERK SEASONING

TO PREPARE JERK SEASONING: Combine green onions, garlic, chili pepper, allspice, thyme, nutmeg, cayenne, and lime juice in a blender; puree the mixture. Store in a covered glass container in the refigerator. Makes ⅓ cup.

To use, rub 2 teaspoons jerk seasoning over the surface of the meat.

Let stand at least one hour before cooking. Overnight marinating enhances flavor.

PREPARE MEAT: Have butcher crack the rib bone along the length for easy serving. Cut pockets across the loin at ¾" intervals to hold the stuffing. Rub jerk seasoning over roast, place in oven roasting bag and refigerate at least 2 hours or overnight.

To calculate microwave cooking time, allow 12-13 minutes per pound of roast on medium (50 %) power.

Combine celery, onions, garlic and margarine in a 2-quart glass measure; cover with vented plastic wrap and microwave on high 2½ minutes. Add rice, pineapple, banana, cheese, lime zest, lime juice, rum, pineapple juice and ginger; stir to combine.

Spoon stuffing into pockets in roast and place the remainder in a 1-quart casserole. Return roast to oven cooking bag and close the end of the bag loosley, leaving an opening the diameter of a quarter.

Place bag with meaty side down in a 2-quart rectangular dish.

Microwave on medium power for half the calculated time.

Turn roast over and continue to microwave on medium for remainder of the time determined. At the end of the cooking time, roast should reach 150 degrees internally. Cover with foil and let stand 10 minutes until temperature has reached 160 degrees. If it has not, remove foil and microwave meat 5-10 minutes longer, or until it reaches the temperature.

During standing time, microwave remaining stuffing on high 3 minutes.

Source: Houston Chronicle

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