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