Stuffed Caribbean Pork Roast

• 3 pounds pork loin roast center-cut loin
• 1 tablespoon jerk seasoning
• 1/2 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
• 1/4 teaspoon ginger
• 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
• 1/2 teaspoon nutmeg ground
• 1/2 teaspoon cayenne pepper
• 2 tablespoons lime juice fresh

1. TO PREPARE JERK SEASONING: Combine green onions, garlic, chili pepper, allspice, thyme, nutmeg, cayenne, and lime juice in a blender; puree the mixture.
2. Store in a covered glass container in the refigerator.
3. Makes 13 cup.
4. To use, rub 2 teaspoons jerk seasoning over the surface of the meat.
5. Let stand at least one hour before cooking.
6. Overnight marinating enhances flavor.
7. PREPARE MEAT: Have butcher crack the rib bone along the length for easy serving.
8. Cut pockets across the loin at 3/4 inch intervals to hold the stuffing.
9. Rub jerk seasoning over roast, place in oven roasting bag and refigerate at least 2 hours or overnight.
10. To calculate microwave cooking time, allow 12 to 13 minutes per pound of roast on medium (50 %) power.
11. 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.
12. Add rice, pineapple, banana, cheese, lime zest, lime juice, rum, pineapple juice and ginger; stir to combine.
13. Spoon stuffing into pockets in roast and place the remainder in a 1-quart casserole.
14. Return roast to oven cooking bag and close the end of the bag loosley, leaving an opening the diameter of a quarter.
15. Place bag with meaty side down in a 2-quart rectangular dish.
16. Microwave on medium power for half the calculated time.
17. Turn roast over and continue to microwave on medium for remainder of the time determined.
18. At the end of the cooking time, roast should reach 150 degrees internally.
19. Cover with foil and let stand 10 minutes until temperature has reached 160 degrees.
20. If it has not, remove foil and microwave meat 5 to 10 minutes longer, or until it reaches the temperature.
21. During standing time, microwave remaining stuffing on high 3 minutes.

pork loin roast, jerk seasoning, celery, onions, garlic, margarine, rice cooked, pineapple, bananas, jarlsberg cheese, lime zest, lime juice, dark rum, pineapple juice, ginger, onions green, garlic, hot chili peppers, allspice ground, thyme, nutmeg ground, cayenne pepper, lime juice fresh

Taken from recipeland.com/recipe/v/stuffed-caribbean-pork-roast-47795 (may not work)