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| 1/4 Tasse | Allspice berries |
| 1 | Piece Cinnamon stick -; (1 1/2" long) |
| 1 Teelöffel | nutmeg grated |
| 6 | Scallions; including green tops, sliced |
| 1 | Scotch Bonnet-type chili |
| | salt |
| | black pepper freshly ground |
| 1 Esslöffel | Dark Jamaica rum |
| 4 x ca. 450 g | Boned pork loin |
| 1 | Recipe Island Beans; see * Note |
| 1 | Recipe Fried Plantains; see * Note |
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* Note: See the "Island Beans" and "Fried Plantains" recipes which are included in this collection.
Preheat the oven to 350 degrees. Place the berries on a pie tin and roast for 10 minutes. Pulverize them in a spice mill with the cinnamon and nutmeg. Place the spice mixture in a food processor, fitted with a metal blade. Add the scallions and chile. Season with salt and pepper. Process until a paste is formed. Add the rum and mix well. Rub the mixture all over the pork loin. Cover and allow to marinate for at least 1 hour at room temperature. Increase the oven temperature to 400 degrees. Remove the meat and place in a roasting pan, and roast for 30 minutes. Reduce the heat to 350 degrees and continue to roast for 1 1/2 hours, basting every 30 minutes. Remove from the oven and rest for 5 minutes before slicing. Serve with the Island Beans and Fried Plantains. This recipe yields 8 servings.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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