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Stuffed Caribbean Pork Roast
Yield: 6 Servings

3 lb center-cut loin pork roast
1 tb jerk seasoning
1/2 c finely chopped celery
2 green onions, thinly sliced
1 clove garlic, minced
1 ts margarine
2 c cooked rice
8 oz can, crushed pineapple, drained
1 large, ripe banana, chopped
1 c shredded Jarlsberg cheese
1 ts lime zest
2 tb fresh lime juice
2 tb dark rum
2 tb pineapple juice
1/4 ts ginger

4 green onions, chopped
1 garlic clove
1 hot chili pepper, such as jalapeno or Scotch bonnet, seeded
1 tb ground allspice
1 ts dried thyme leaves
1/2 ts ground nutmeg
1/2 ts cayenne pepper
2 tb fresh lime juice

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 refrigerator. Makes 1/3 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.

Have butcher crack the rib bone along the length for easy serving.
Cut pockets across the loin at 3/4" intervals to hold the stuffing.
Rub jerk seasoning over roast, place in oven roasting bag and
refrigerate at least 2 hours or overnight.

Combine celery, onions, garlic and margarine in a 2-quart glass
measure, cover with vented plastic wrap and microwave on high 2
1/2 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

Return roast to oven cooking bag and close the end of the bag
loosely, leaving an opening the diameter of a quarter. Place bag
with meaty side down in a 2-quart rectangular dish. Roast at 350F.
until internal temperature of 170F. has been reached. Cover with
foil and let stand 10 minutes.


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