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Stuffed Caribbean Pork Roast
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Yield: 6 Servings. 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 casserole. 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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