Preparation:
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 12-13 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 2 1/2 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 5-10 minutes longer, or until it reaches the temperature.
During standing time, microwave remaining stuffing on high 3 minutes. |
