6 scallions (1 small bunch), ends cut off, then the remainder chopped
1 small onion, peeled and chopped
3 cloves garlic, peeled and chopped
3 Tbsp vegetable oil
2 Tbsp dark rum
4 Tbsp Island Jerk Spice Blend
2 tsp Kosher salt
1/4 tsp freshly ground black pepper
1 4-lb boneless pork roast, tied
Use a blender or using a food processor with the metal puree blade, combine the scallions, onion, garlic, oil, rum, Island Spice Blend, salt and pepper. Pulse or process mixture until it becomes a smooth paste. Arrange the pork roast on a non-metal plate or in a shallow dish. Use a silicone spatula to spread the jerk paste over the entire surface of the roast. Be careful to not touch the paste with your hands! The hot peppers can burn you. Cover roast with plastic wrap and and marinate overnight i refrigerator.
Remove marinated roast from refrigerator about 30 – 60 minutes before cooking, while you preheat the oven to 450°F. Use two large meat or other serving forks to carefully transfer the roast to a roasting pan that you have fitted with a rack. (Remember: don’t touch the roast with your bare hands!)
Roast pork at 450° for 15 minutes. Lower the oven temperature to 350°F and continue to roast another 40 – 50 minutes, or until the pork is just barely pink at the center when pierced with the tip of a knife.
Remove the pork from the oven and allow to it to “rest,” covered loosely with a tent of aluminum foil, for 15 minutes. This allows the juices in the pork roast to redistribute themselves.
Thinly slice the pork roast and serve.