Recipe - Caribbean Jerk Pork Roast

3 pound Boneless pork loin roast
1 tablespoon Dried onion
1 tablespoon Onion powder
2 teaspoon Crushed thyme
2 teaspoon Salt
1 teaspoon Ground allspice
One half teaspoon Ground nutmeg
One half teaspoon Ground cinnamon
2 teaspoon Sugar
1 teaspoon Black pepper
1 teaspoon Red pepper

Pat surfaces of pork roast with paper toweling. Blend well all seasonings
and rub evenly over surfaces of pork roast. Place roast in shallow pan and
roast at 350 degrees F. for 45 minutes to an hour, until internal
temperature (measured with a meat thermometer) registers 155 degrees F.
Remove roast from oven, let rest 10 minutes before slicing (temperature
will rise about 5 degrees upon resting). Slice to serve immediately or cool
slightly, slice and wrap well to refrigerate. Serves 4 with leftovers for
sandwiches.

Complete the Meal: Buy some deli cole slaw (creamy or vinegar slaw); cook a
package of frozen green beans and toss with 2 tablespoons shredded coconut;
bake a pan of cornbread (use a mix or find a recipe in a basic cookbook)
while the pork roasts. In basic or Caribbean cookbook, find a recipe for
baked bananas for dessert (let dessert bake while enjoying dinner).

Nutrient Informtaion Per Serving: Calories: 162 Protein: 23 g Fat: 7 g
Sodium: 219 mg Cholesterol: 66 mg

Happily MC formatted using Buster by Pamela Creeden (Busty the Happy
Cooker)

NOTES : Capture an authentic taste of the islands with this blend of savory
lean pork and jerk spices
Recipe by: The Pork Page

Posted to MCRecipe Digest by "creedenites" creedenites@sprintmail.com on
Mar 7, 1998