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Thursday, November 15, 2007

Jamaican Roast Pork


1 (3lb) pork loin or shoulder roast, boned, rolled, tied 3 garlic cloves, slivered
4 Scotch Bonnet or jalapeno chillies, chopped
1 medium green bell pepper, coarsely chopped 1 onion, coarsely chopped
2 garlic cloves, minced 1 teaspoon ground cumin
1 teaspoon dried leaf basil 1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon 1 bay leaf juice of 2 limes
1 (15‑ounce) can tomato puree

Using the tip of a small knife, make slits on top and bottom of Pork
Stuff garlic slivers into the slits and set aside in a large bowl.
To prepare a marinade, place a large skillet over medium‑high heat; add chillies, bell pepper onion, garlic,
cumin, basil, pepper, cinnamon and bay leaf.
Cook, stirring, until vegetables are lightly charred, remove skillet from heat and stir in lime juice.
Pour over the pork and turn to coat thoroughly.
Cover with plastic wrap and refrigerate overnight, turning occasionally.
Preheat oven to 350F (175C.
Remove roast from marinade and place in a roasting pan, reserving marinade.
Cook the roast 35 minutes per pound, or until a meat thermometer registers 165F (75C).
Combine the tomato puree with the reserved marinade in a small saucepan.
Bring to a boil, then reduce heat and simmer 5 minutes.
Taste and adjust seasonings. Remove bay leaf. Strain, if desired.
Transfer the roast to a serving platter and let stand 10 minutes before slicing.
Spoon the sauce over the sliced meat.

Makes 6 servings.

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