Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Rum-Roasted Pork Negril




Source of Recipe


the web


List of Ingredients




4 pounds boneless pork loin
1-1/2 cups white rum
12 cloves garlic, minced
6 scallions, chopped
1-1/2 cups chopped green peppers
1/2 cup fresh oregano, chopped
1 tablespoon salt
1 tablespoon freshly ground black pepper
3 cups chopped cilantro
1/2 cup olive oil



Recipe



1. Trim pork loin of any fat. Cut into 1-1/2 inch-thick chops.
2. Combine remaining ingredients; add pork chops and cover.
3. Refrigerate for 24 hours.

Meal Preparatoin:

1. Preheat over to 350 degrees F.
2. Remove pork from marinade, reserving marinade.
3. Roast chops on rack in shallow pan to an internal temperature of 155-160 degrees F ( approximately 20 minutes)
4. In a small saucepan, bring reserved marinade to a boil; boil hard for 5 minutes.
5. Serve chops with boild reserved marinade.