Recipe: Caribbean Jerk Pork Roast, Caribbean BBQ Sandwiches, and Spicy Jerk Roll-Ups)

CARIBBEAN JERK PORK ROAST

The variety of spices give this pork roast plenty of flavor. Be sure to plan for leftovers, two sandwich ideas are included. Serve with baked sweet potatoes, steamed green beans and fresh fruit salad sprinkled with shredded coconut.

1 (3 pound) boneless pork loin roast
1 tablespoon dried onion
1 tablespoon onion powder
2 teaspoons crushed thyme
2 teaspoons salt
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon black pepper
1 teaspoon red pepper (cayenne)

Preheat oven to 350 degrees F.

Pat roast dry with paper toweling. Blend seasonings and rub evenly over pork roast.

Place in shallow pan and roast at 350 degrees F for 45-60 minutes, until internal temperature registers 155 degrees F. Remove from oven, let rest 10 minutes (temperature will rise about 5 degrees upon resting). Slice and serve. Wrap leftovers
well and refrigerate for tomorrow's sandwiches.

CARIBBEAN BBQ SANDWICHES:
Thinly slice pork roast and heat in a shallow saucepan with your favorite barbecue sauce -- doctor the sauce with a splash or two of hot-pepper sauce. Serve on sandwich buns.

SPICY JERK ROLL-UPS:
Mix together:
1 (8-ounce) container fat-free cream cheese
2 chopped green onions
2 teaspoons chili powder

Thinly slice cold pork roast. Spread 2 tablespoons cream cheese mixture on an 8-inch flour tortilla, top with chopped lettuce, thinly-sliced tomatoes and sliced pork. Roll up tightly and eat out of hand, spooning on your favorite salsa.

Servings: 8
Source: National Pork Board