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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 (4-5 lb) pork loin roast
1 cup chicken broth
1/2 cup packed brown sugar
2 tbsp spiced rum
2 tsp minced garlic
2 tsp ground ginger
Dash ground cloves
Salt and pepper, to taste
Spiced Rum Sauce
1 1/2 cups chicken broth
2 tbsp cornstarch in 2 tbsp water
1/2 cup spiced rum
2 tbsp lime juice
Preheat oven to 475. Place pork, fat side up, on rack in roasting pan. Roast 15 minutes; reduce heat to 325 and roast for 30 minutes. Remove meat and rack from pan. Pour off fat drippings; add chicken broth.
In a small bowl, make a paste with the remaining ingredients and spread over top and sides of pork loin. Return meat and rack to pan; roast 30-40 minutes more at 325. Remove to serving platter, cover with foil and allow to rest with making rum sauce.
Sauce: In as saucepan, mix chicken broth and liquid from roasting pan and boil for 3 minutes. Reduce heat, blend in cornstarch mixture; simmer a few minutes more.
In a separate saucepan, warm spiced rum and ignite with a mtach. Quickly remove from when when extinguished, pour into sauce and add lime juice. Serve.
Slice meat and place on a serving platter and drizzle sauce over meat slices.
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* CALYPSO ROAST PORK WITH SPICE RUM SAUCE*
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 (4-5 lb) pork loin roast
1 cup chicken broth
1/2 cup packed brown sugar
2 tbsp spiced rum
2 tsp minced garlic
2 tsp ground ginger
Dash ground cloves
Salt and pepper, to taste
Spiced Rum Sauce
1 1/2 cups chicken broth
2 tbsp cornstarch in 2 tbsp water
1/2 cup spiced rum
2 tbsp lime juice
Preheat oven to 475. Place pork, fat side up, on rack in roasting pan. Roast 15 minutes; reduce heat to 325 and roast for 30 minutes. Remove meat and rack from pan. Pour off fat drippings; add chicken broth.
In a small bowl, make a paste with the remaining ingredients and spread over top and sides of pork loin. Return meat and rack to pan; roast 30-40 minutes more at 325. Remove to serving platter, cover with foil and allow to rest with making rum sauce.
Sauce: In as saucepan, mix chicken broth and liquid from roasting pan and boil for 3 minutes. Reduce heat, blend in cornstarch mixture; simmer a few minutes more.
In a separate saucepan, warm spiced rum and ignite with a mtach. Quickly remove from when when extinguished, pour into sauce and add lime juice. Serve.
Slice meat and place on a serving platter and drizzle sauce over meat slices.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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