Stuffed Caribbean Pork Roast
Yield
6 servingsPrep
8 hrsCook
45 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork loin roast
center-cut loin |
|
| 1 | tablespoon |
jerk seasoning
|
* |
| ½ | cup |
celery
finely |
|
| 2 | medium |
onions
green thinly |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
margarine
|
|
| 2 | cups |
rice
cooked |
|
| 1 | can |
pineapple
crushed pineapple, 8oz, drained |
*
|
| 1 | large |
bananas
chopped, ripe |
|
| 1 | cup |
jarlsberg cheese
shredded |
*
|
| 1 | teaspoon |
lime zest
|
|
| 2 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
dark rum
|
|
| 2 | tablespoons |
pineapple juice
|
|
| ¼ | teaspoon |
ginger
|
|
| Jerk seasoning | |||
| 4 | medium |
onions
green |
|
| 1 | Garlic |
cloves, ground
|
*
|
| 1 | medium |
hot chili peppers
hot , such as, jalapeno or scotch bonnet, seeded |
*
|
| 1 | tablespoon |
allspice
ground |
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 2 | tablespoons |
lime juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork loin roast
center-cut loin |
|
| 15 | ml |
jerk seasoning
|
* |
| 118 | ml |
celery
finely |
|
| 2 | medium |
onions
green thinly |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
margarine
|
|
| 473 | ml |
rice
cooked |
|
| 1 | can |
pineapple
crushed pineapple, 8oz, drained |
*
|
| 1 | large |
bananas
chopped, ripe |
|
| 237 | ml |
jarlsberg cheese
shredded |
*
|
| 5 | ml |
lime zest
|
|
| 3E+1 | ml |
lime juice
|
|
| 3E+1 | ml |
dark rum
|
|
| 3E+1 | ml |
pineapple juice
|
|
| 1.3 | ml |
ginger
|
|
| Jerk seasoning | |||
| 4 | medium |
onions
green |
|
| 1 | Garlic |
cloves, ground
|
*
|
| 1 | medium |
hot chili peppers
hot , such as, jalapeno or scotch bonnet, seeded |
*
|
| 15 | ml |
allspice
ground |
|
| 5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
cayenne pepper
|
|
| 3E+1 | ml |
lime juice
fresh |
|
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.
