| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Emlive04 |
8 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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
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