Stuffed caribbean pork roast

3 lb Center-cut loin pork roast
      1 tb Jerk seasoning
    1/2 c  Finely chopped celery
      2    Green onions, thinly sliced
      1    Clove garlic, minced
      1 ts margarine
      2 c  Cooked rice
      1    8 oz can, crushed pineapple,
           -drained
      1    Large, ripe banana, chopped
      1 c  Shredded Jarlsberg cheese
      1 ts Lime zest
      2 tb Fresh lime juice
      2 tb Dark rum
      2 tb Pineapple juice
    1/4 ts Ginger

-------------------------------JERK SEASONING-------------------------------
      4    Green onions, chopped
      1    garlic clove
      1    Hot chili pepper, such as
           -jalapeno or Scotch bonnet,
           -seeded
      1 tb Ground allspice
      1 ts Dried thyme leaves
    1/2 ts Ground nutmeg
    1/2 ts Cayenne pepper
      2 tb Fresh lime juice
 
   TO PREPARE JERK SEASONING: Combine green onions, garlic, chili pepper,
  allspice, thyme, nutmeg, cayenne, and lime juice in a blender; puree the
  mixture. Store in a covered glass container in the refigerator. Makes 1/3
  cup.
   To use, rub 2 teaspoons jerk seasoning over the surface of the meat. Let
  stand at least one hour before cooking. Overnight marinating enhances
  flavor.
  
   PREPARE MEAT: Have butcher crack the rib bone along the length for easy
  serving. Cut pockets across the loin at 3/4" intervals to hold the
  stuffing. Rub jerk seasoning over roast, place in oven roasting bag and
  refigerate at least 2 hours or overnight.
   To calculate microwave cooking time, allow 12-13 minutes per pound of
  roast on medium (50 %) power.
   Combine celery, onions, garlic and margarine in a 2-quart glass measure;
  cover with vented plastic wrap and microwave on high 2 1/2 minutes. Add
  rice, pineapple, banana, cheese, lime zest, lime juice, rum, pineapple
  juice and ginger; stir to combine.
   Spoon stuffing into pockets in roast and place the remainder in a 1-quart
  casserole. Return roast to oven cooking bag and close the end of the bag
  loosley, leaving an opening the diameter of a quarter. Place bag with meaty
  side down in a 2-quart rectangular dish. Microwave on medium power for half
  the calculated time.
   Turn roast over and continue to microwave on medium for remainder of the
  time determined. At the end of the cooking time, roast should reach 150
  degrees internally. Cover with foil and let stand 10 minutes until
  temperature has reached 160 degrees. If it has not, remove foil and
  microwave meat 5-10 minutes longer, or until it reaches the temperature.
   During standing time, microwave remaining stuffing on high 3 minutes.
  
  Source: Houston Chronicle