Yield: 6 Servings
|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|
|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@...