Title: Jerk Pork
Categories: Emlive04
Yield: 8 servings

1/4 c Allspice berries
1 Piece Cinnamon stick -; (1
-1/2" long)
1 ts Grated nutmeg
6 Scallions; including green
-tops, sliced
1 Scotch Bonnet-type chili
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Dark Jamaica rum
4 lb Boned pork loin
1 Recipe Island Beans; see *
-Note
1 Recipe Fried Plantains; see
-* Note

* 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 Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B52 broadcast 06-30-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-25-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.