Post by Granny Smith on Mar 26, 2008 21:51:55 GMT -5
Caribbean Pork Roast
contributed by carla
1 (2-3 lb.) rolled and tied, boneless pork loin roast
1 c. packed brown sugar
2 T. dark rum
1 t. minced garlic
2 t. ground ginger
2 whole bay leaves, crumbled
1 t. salt
1/2 t. freshly ground black pepper
1/2 t. ground cloves
1/2 c. chicken broth
1/4 c. light rum
1 T. flour
1/4 c. fresh lime juice
Preheat oven to 375F. Place pork in roasting pan. Cook 1-1/2 to 2 hours or until meat thermometer inserted into center registers 160F. Remove from oven, leaving oven on.
In small bowl, combine brown sugar, dark rum, garlic, ginger, bay leaves, salt, pepper and cloves. Stir to form a paste. Cut string fro pork, lay open and spread with brown sugar mixture. Return to oven and cook about 6 minutes, until pork is glazed. Transfer to platter and cover with foil to keep warm.
Place roasting pan on stove-top or pour drippings into saucepan, scraping up any browned bits. Heat over medium heat. Add chicken broth and light rum and heat to boiling. Sprinkle with flour and whisk to blend. Heat to boiling, whisking constantly. Add lime juice and boil until slightly thickened, whisking constantly, about 2 minutes. Slice pork and serve with sauce.
contributed by carla
1 (2-3 lb.) rolled and tied, boneless pork loin roast
1 c. packed brown sugar
2 T. dark rum
1 t. minced garlic
2 t. ground ginger
2 whole bay leaves, crumbled
1 t. salt
1/2 t. freshly ground black pepper
1/2 t. ground cloves
1/2 c. chicken broth
1/4 c. light rum
1 T. flour
1/4 c. fresh lime juice
Preheat oven to 375F. Place pork in roasting pan. Cook 1-1/2 to 2 hours or until meat thermometer inserted into center registers 160F. Remove from oven, leaving oven on.
In small bowl, combine brown sugar, dark rum, garlic, ginger, bay leaves, salt, pepper and cloves. Stir to form a paste. Cut string fro pork, lay open and spread with brown sugar mixture. Return to oven and cook about 6 minutes, until pork is glazed. Transfer to platter and cover with foil to keep warm.
Place roasting pan on stove-top or pour drippings into saucepan, scraping up any browned bits. Heat over medium heat. Add chicken broth and light rum and heat to boiling. Sprinkle with flour and whisk to blend. Heat to boiling, whisking constantly. Add lime juice and boil until slightly thickened, whisking constantly, about 2 minutes. Slice pork and serve with sauce.