Calypso pork roast with lime sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boneless pork loin roast, tied (2 pounds) | |
| 1 | cup | Firmly packed brown sugar |
| 2 | tablespoons | Dark rum |
| 2 | Garlic cloves, minced | |
| 2 | teaspoons | Ground ginger |
| 1 | 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 |
Directions
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@...