Stuffed Caribbean Pork Roast
Submitted by Christy1976
Jerk-rubbed pork loin stuffed with a tropical rice filling of crushed pineapple, ripe banana, dark rum, and Jarlsberg cheese. Caribbean flavors packed into every slice.
YIELD
6 servingsPREP
8 hrsCOOK
45 minREADY
9 hrsThis roast is a straight-up island vacation on a plate.
A center-cut pork loin gets rubbed down with homemade jerk seasoning, then stuffed with a wild tropical rice filling loaded with crushed pineapple, ripe banana, dark rum, lime zest, and melty Jarlsberg cheese.
The jerk paste brings the heat with scotch bonnet, allspice, and thyme, while the fruity stuffing keeps things sweet and balanced.
Marinate overnight for the deepest flavor, then let the microwave do the heavy lifting.
Pro Tips
- Make the jerk seasoning ahead and store it in a glass jar in the fridge. It keeps well and works on chicken, fish, and shrimp too.
- Have your butcher crack the rib bone along the length. This makes slicing at the table so much easier.
- Cut the stuffing pockets at even ¾-inch intervals so each slice gets a generous swirl of filling.
- Use a truly ripe banana. Green bananas won’t mash into the stuffing properly and lack that caramel sweetness.
Variations
- Swap the microwave method for a conventional oven. Roast at 350°F until the internal temperature hits 150°F, then rest under foil.
- Try mango chunks instead of pineapple for a different tropical twist.
- Sub in Gruyère or sharp white cheddar if you can’t find Jarlsberg.
Ingredients
Directions
TO PREPARE JERK SEASONING: Combine green onions, garlic, chili pepper, allspice, thyme, nutmeg, cayenne, and lime juice in a blender; purée 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 inch 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 to 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 to 10 minutes longer, or until it reaches the temperature.
During standing time, microwave remaining stuffing on high 3 minutes.
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