Roast Pork Calypso

Name: Roast Pork Calypso
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12-14
Cuisine: Caribbean
Ingredients: 5 1/2 lb pork loin roast; 2 clove garlic, crushed; 1 tsp salt; 1 tsp ground ginger; 1/2 tsp ground cloves; 1/2 tsp black pepper, freshly ground; 2 bay leaves, broken into pieces; 1 1/2 c chicken broth, divided; 1 c dark rum; 1/2 c brown sugar, firmly packed; 1/4 c lime juice; 1 Tbsp cold water; 2 tsp cornstarch or arrowroot powder

By Lynette !
@breezermom

My mom used to cook a pork roast while we were at church on Sunday's. This is a "new" version of a family favorite.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

12-14

Prep:

15 Min

Cook:

2 Hr 30 Min

Method:

Roast

Ingredients

5 1/2 lb

pork loin roast
2 clove

garlic, crushed
1 tsp

salt
1 tsp

ground ginger
1/2 tsp

ground cloves
1/2 tsp

black pepper, freshly ground
2

bay leaves, broken into pieces
1 1/2 c

chicken broth, divided
1 c

dark rum
1/2 c

brown sugar, firmly packed
1/4 c

lime juice
1 Tbsp

cold water
2 tsp

cornstarch or arrowroot powder
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How to Make Roast Pork Calypso

Step-by-Step

Score the fat on the pork loin roast in a diamond pattern.
Combine the crushed garlic, salt, ginger, cloves, and freshly ground pepper in a small bowl. Rub the spice mixutre into the scored fat on the roast; sprinkle with the bay leaves.
Pour 1/2 cup chicken broth and 1/2 cup rum into a shallow roasting pan. Place the roast, fat side up, on a rack in the roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it does not touch fat or bone. Bake at 325 degrees for 1 hour and 15 minutes.
Combine the remaining 1/2 cup rum, brown sugar, and lime juice in a small bowlp stir well. Baste the roast with the rum mixture, reserving any remaining rum mixture. Bake an additional 1 hour and 15 minutes.
Remove and discard the bay leaves. Transfer the roast to a serving platter. Set aside, and keep warm.
Add enough remaining 1 cup chicken broth to the remaining rum mixture to make 1 1/2 cups. Pour the liquid into a small heavy saucepan, and cook over medium heat until thoroughly heated. Combine the cold water and cornstarch; stir well. Stir cornstarch mixture into the broth mixture, stirring constantly. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Serve roast with the sauce.