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    Jamacian Roast Pork


    Source of Recipe


    www.hungrymonster.com

    List of Ingredients




    4 pounds pork loin roast with bone
    1 teaspoon black pepper
    1 teaspoon salt
    1 teaspoon ground ginger
    1/2 teaspoon ground cloves
    1 cup spiced rum
    2 cups chicken broth
    2 bay leaves
    1/2 cup brown sugar
    1/3 cup fresh lime juice
    2 teaspoons cornstarch
    1 teaspoon water

    Recipe



    Score fat on loin in a criss-cross diamond pattern. Combine the pepper, salt, ginger, cloves, and garlic-mix well. Rub the pork loin with the seasoning mixture; place the loin, fat side up, onto a rack in a roasting pan. Combine half the rum with one-fourth the chicken broth and pour over the roast. Place the bay leaves on top of the roast. Insert a meat thermometer into the center of the loin, not touching bone. Combine the remaining rum with brown sugar and lime juice-mix well, set aside.

    Roast the loin at 325ºF for 60 minutes; baste well with the rum mixture. Roast at 325ºF to an internal temperature of 165ºF. Remove roast to a carving platter to rest. Pour off the accumulated fat. Place the roasting pan over a medium flame and pour in the remaining chicken broth. Heat and stir to dissolve the fond. Combine the cornstarch and water-mix well. Pour into the roasting pan heat and whisk, until thickened. Carve roast loin thinly; serve hot, with 2 ounces gravy mixture.

 

 

 

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