Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Center-cut loin pork roast
   1      tablespoon    Jerk seasoning
     1/2  cup           Finely chopped celery
   2                    Green onions -- thinly sliced
   1                    Clove garlic -- minced
   1      teaspoon      Margarine
   2      cups          Cooked rice
   1                    8 oz can, crushed pineapple -- drained
   1                    Large, ripe banana -- chopped
   1      cup           Shredded Jarlsberg cheese
   1      teaspoon      Lime zest
   2      tablespoons   Fresh lime juice
   2      tablespoons   Dark rum
   2      tablespoons   Pineapple juice
     1/4  teaspoon      Ginger
                        -----JERK SEASONING-----
   4                    Green onions -- chopped
   1                    Garlic clove
   1                    Hot chili pepper -- such as
          or            Scotch bonnet -- seeded
   1      tablespoon    Ground allspice
   1      teaspoon      Dried thyme leaves
     1/2  teaspoon      Ground nutmeg
     1/2  teaspoon      Cayenne pepper
   2      tablespoons   Fresh lime juice

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.