Instructions: Banana Mango Chutney:

1. In a heavy-bottomed, shallow, wide, nonreactive pot, combine red onion, belle pepper, ginger, brown sugar, granulated sugar, allspice, cloves, salt, vinegar and water. Rapidly bring to a boil and boil about 4 minutes until mixture is syrupy and slightly reduced.

2. Add currants and mango, reduce heat to medium and cook about 1 minute.

Gently fold in bananas and cook until just thickened, about another 2 minutes. Occasionally stir the mixture gently. Do not stir roughly - you want to keep the fruit pieces integrity. Chutney should be thickened but still slightly juice. If too dry, add 1 to 2 tablespoons of water.

3. Remove from the heat and let cool. Refrigerate if not serving right away.

Chutney should be slightly warm for serving.

Jerk: 1. Preheat oven to 425 degrees. 2. In a small bowl, mix jerk seasoning, salt, thyme, brown sugar and allspice together well. Sprinkle seasoning on all surfaces of the roast, using all the seasoning and patting onto surfaces well. 3. Place roast on a rack in a shallow roasting pan.

Roast in preheated 425-degree oven for 15 minutes. Then reduce heat to 300 degrees and continue roasting 45 to 55 more minutes, or to an internal temperature of 160 degrees on an instant-read thermometer. This will produce a juicy roast with a well-seasoned exterior.

4. Remove from oven and let rest 10 minutes before slicing.

5. Serve with Banana Mango Chutney.

Chefs Notes
* Have the butcher roll and tie the roast for you in a single strip, not doubled.
*Jerk seasonings vary. I used Helens dry jerk seasoning, which is not super hot. Add more jerk seasoning if you like lots of heat.
*Black beans and rice would be great accompaniments to this dish.

*Use any leftover pork and chutney to make fabulous sandwiches.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.