Jamaica meets Italy in this pork entrée. The jerk-marinated pork roast is served with sweet-pepper polenta.
In large plastic food-storage bag, combine olive oil, rind, lime juice, garlic and 2 tablespoons jerk seasoning. Add pork roast; turn to coat completely. Refrigerate overnight.
Heat oven to 425 degrees F. Place pork roast on a rack in large roasting pan. Rub remaining 1 teaspoon jerk seasoning over pork.
Roast in 425 degree F oven for 15 minutes. Reduce oven temperature to 350 degrees F. Roast until internal temperature registers 150 degrees F on instant-read thermometer, 55 to 60 minutes. Let pork rest in warm place 10 minutes before slicing (internal temperature should reach 160 degrees F).
While meat is resting, in large pot, melt 1 tablespoon butter over medium heat. Add sweet peppers; saute until softened, about 3 minutes. Add milk and garlic salt. Bring to boiling.
Slowly pour in polenta, stirring constantly. Cook, stirring constantly, over medium heat, until polenta pulls away from sides of pot, about 3 minutes, taking care not to let the polenta stick. Stir in remaining 4 tablespoons butter and black pepper and cook until the butter is completely melted.
Serve polenta immediately with sliced pork roast. Makes 8 servings.