MoJo Pork Roast w/Molasses-Rum Baste&Veg
Source of Recipe
Unknown
List of Ingredients
1/2 cup fresh lime juice
6 tablespoons olive oil
3 cloves garlic, finely chopped
2 teaspoons ground cumin
1 boneless center-cut port loin roast, about 3 pounds
salt
freshly ground black pepper
2/3 cup dark rum
1/2 cup unsulphured molassed
2 large sweet potatoes, about 2 pounds,peeled cut into chunks
1 medium-large unpeeled yellow onion, cut into 6 wedges
Recipe
In a shallow nonreactive dish, combine the lime juice, 4 tablespoons of the oil, the garlic, and cumin. Add the pork, cover, and marinate at room temperature, turning occasionally, for 1 hour.
Position a rack in the middle of the oven and preheat to 350F.
Transfer the roast to a rack and set in a shallow roasting pan (reserve the marinate). Season with salt and pepper. Set the pan in the oven and roast for 30 minutes. Meanwhile, mix the rum and molasses in the reserved mojo*. In a large bowl, toss the sweet potatoes and onion with the remaining 2 tablespons olive oil.
Add the vegetables to the pan around the roast. Baste the roast with about one quarter of the mojo. Return the pan to the oven, reduce the temperature to 325F, and continue to roast, basting the pork every 15 minutes with some of he remaiing mojo. The roast is done when the mojo is used up and the meat is nicely glazed, another hour or so. An instant-read thermometer inserted into the center will register 165F. Transfer the roast to a cutting board and tent with foil.
Return the pan to the oven and continue to roast the vegetables, stirring them often, until they are tender and well glazed with the pan drippings, about 25 minutes.
Carve the roast into thin slices and serve, accompanied by the vegetables.
Serves 6
*Mojo is an all-purpose lime-juice based Cuban marinade. Here it adds initial flavor to the roast, which is then mopped during cooking with the remaining mojo, plus rum and molasses.
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