Ingredients
1 pork roast, about 2 kg
4 spring onions, chopped
3 cloves garlic
1 onion, chopped
¼ cup orange juice
3 tbsp soy sauce
1 tbsp rice bran oil
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tsp ground allspice
2 tsp MARLAINA'S JERK SEASONING
Directions
Jerk Marinade: In food processor, purée spring onions, garlic, onion, orange juice, soy sauce, oil, SIDS LOW SUGAR RASPBERRY VINEGAR, allspice and MARLAINA'S JERK SEASONING. (Can be refrigerated in airtight container for up to 4 days.)
In bowl, pour marinade over pork then cover and marinate in refrigerator for at least 2-12 hours, turning occasionally. Let stand at room temperature for 30 minutes.
Place on rack in roasting pan then roast in 160°C oven for 1¾-2 hours until meat thermometer registers 70°C. Transfer to warm platter and tent with foil then let stand for 10 minutes before serving.
