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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1-2 lb pork loin
1 cup sugar
2 tbsp dark rum
2 garlic cloves, minced
2 tsp grated ginger
1 bay leaf, crumbled
1 tsp salt
1/2 tsp pepper
1/2 tsp ground clove
1/2 cup chicken stock
1/4 cup light rum
1 tbsp flour
1/4 cup fresh lime juice
Preheat oven to 375. Place (unseasoned) pork loin in a roasting pan in oven until temperature reaches 160 degrees on a meat thermometer (about 90 minutes.)
Combine sugar, 2 tbsp dark rum, minced garlic cloves, grated ginger, crumbled bay leaf, salt, pepper and ground clove in a bowl and mix until it achieves the consistency of paste. Spread over roast, bake for 8-12 minutes at 450F. (The mixture may foam while baking, be sure to have some foil under the pan to catch any that spills over.)
Remove pork to platter to rest; drain drippings and sauce from roast pan into a sauce pan (being sure to scrape all of the brown bits from the bottom of the roast pan), place on medium heat, stirring, until just boiling.
Add chicken stock and 1/4 cup light rum to sauce, bring to a boil. Sprinkle flour over sauce, whisk in; add lime juice, whisk, bring to a boil while stirring. If the sauce is overly watery, continue to gently boil to thicken (your goal is a sauce that's more like a syrup than water in consistency, but don't boil it for too long or the sugar will burn.)
Slice roast, pour a little of the sauce over it, and serve with the remaining sauce reserved in a bowl.
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CALYPSO SWEET AND SOUR PORK ROAST
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1-2 lb pork loin
1 cup sugar
2 tbsp dark rum
2 garlic cloves, minced
2 tsp grated ginger
1 bay leaf, crumbled
1 tsp salt
1/2 tsp pepper
1/2 tsp ground clove
1/2 cup chicken stock
1/4 cup light rum
1 tbsp flour
1/4 cup fresh lime juice
Preheat oven to 375. Place (unseasoned) pork loin in a roasting pan in oven until temperature reaches 160 degrees on a meat thermometer (about 90 minutes.)
Combine sugar, 2 tbsp dark rum, minced garlic cloves, grated ginger, crumbled bay leaf, salt, pepper and ground clove in a bowl and mix until it achieves the consistency of paste. Spread over roast, bake for 8-12 minutes at 450F. (The mixture may foam while baking, be sure to have some foil under the pan to catch any that spills over.)
Remove pork to platter to rest; drain drippings and sauce from roast pan into a sauce pan (being sure to scrape all of the brown bits from the bottom of the roast pan), place on medium heat, stirring, until just boiling.
Add chicken stock and 1/4 cup light rum to sauce, bring to a boil. Sprinkle flour over sauce, whisk in; add lime juice, whisk, bring to a boil while stirring. If the sauce is overly watery, continue to gently boil to thicken (your goal is a sauce that's more like a syrup than water in consistency, but don't boil it for too long or the sugar will burn.)
Slice roast, pour a little of the sauce over it, and serve with the remaining sauce reserved in a bowl.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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