Recipe - Stuffed Caribbean Pork Roast

3 pound Centercut loin pork roast
1 tablespoon Jerk seasoning
One half cup Finely chopped celery
2 Green onions, thinly cut or sliced up
1 Clove garlic, minced
1 teaspoon Margarine
2 cup Cooked rice
1 8 ounce can, crushed pineapple,
drained
1 Large, ripe banana, chopped
1 cup Shredded Jarlsberg cheese
1 teaspoon Lime zest
2 tablespoon Fresh lime juice
2 tablespoon Dark rum
2 tablespoon Pineapple juice
One fourth teaspoon Ginger

JERK SEASONING
4 Green onions, chopped
1 Garlic clove
1 Hot chili pepper, such as
jalapeno or Scotch bonnet,
seeded
1 tablespoon Ground allspice
1 teaspoon Dried thyme leaves
One half teaspoon Ground nutmeg
One half teaspoon Cayenne pepper
2 tablespoon Fresh lime juice

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 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.

PREPARE MEAT: 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
refigerate at least 2 hours or overnight.
To calculate microwave cooking time, allow 1213 minutes per pound of
roast on medium (50 %) power.
Combine celery, onions, garlic and margarine in a 2quart glass measure;
cover with vented plastic wrap and microwave on high 2 One half 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 1quart
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 2quart 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 510 minutes longer, or until it reaches the temperature.
During standing time, microwave remaining stuffing on high 3 minutes.

Source: Houston Chronicle

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini