In the middle of a rainy, occasionally snowy, frequently gray Vancouver winter, I find myself longing for summer. So the other day I bought a bag of limes – I couldn’t resist the bargain price of $2.00 for 7 – and today I went on a Caribbean kitchen vacation. As I sit eating the fruits of my labour, the sun has obligingly come out. So enjoy… as always, these recipes are minimim-fuss and maximum-delicious.
JAMAICAN-STYLE ROAST PORK with MANGO & AVOCADO SALAD
adapted from The Flat Belly Diet Cookbook
1 small pork roast, about 1.5 lbs
1/2 tsp salt
1/2 tsp pepper
For the spice rub:
3 scallions, minced (separate the white parts from the green parts)
1 canned chipotle pepper, minced (reserve 2 tbsp of the sauce from the can)
1 tsp garlic powder
1 tsp ginger powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1 tsp ground thyme
2 tbsp lime juice
1 tbsp olive oil
Preheat the oven to 375 degrees.
Rinse the roast and pat dry with paper towels. Rub with salt and pepper.
Combine the white parts of the scallions and all the rest of the ingredients in a small bowl.
Mix well and rub all over the roast.
Cook for 45 minutes or until a meat thermometer inserted in the middle registers 155 degrees.
Let it rest 5-10 minutes and slice before serving with the salad.
For the salad:
4 cups arugula
Toss together right before serving.