Calypso pork roast with lime sauce

Yield: 6 Servings

Measure Ingredient
1 \N Boneless pork loin roast, tied (2 pounds)
1 cup Firmly packed brown sugar
2 tablespoons Dark rum
2 \N Garlic cloves, minced
2 teaspoons Ground ginger
1 \N Bay leaf, crumbled
1 teaspoon Salt
½ teaspoon Ground pepper
½ teaspoon Ground cloves
½ cup Chicken stock or canned broth
¼ cup Light rum
1 tablespoon All purpose flour
¼ cup Fresh lime juice

Preheat oven to 375 degrees. Place pork in large roasting pan. Roast until meat thermometer inserted into center registers 160 degrees, about 1-½ hours.

Increase oven temperature to 450 degrees. Mix sugar and next 7 ingredients in medium bowl until paste forms. Cut string off pork.

Spread spice paste over pork. Continue roasting 8 minutes.

Transfer pork to platter. Set roasting pan over medium heat. Add chicken stock and ¼ cup light rum and bring to a boil, scraping up any browned bits. Sprinkle flour over stock mixture and whisk to blend. Bring to boil, whisking constantly. Add fresh lime juice and boil until thickened, whisking constantly, about 2 minutes. Slice pork. Serve, passing sauce separately.

Source: Bon Appetit Magazine - June, 1994 Formatted for MC by Sharon F. Klinger, tmvm93b@...

Similar recipes