Roast Pork Calypso
By
Lynette !
@breezermom
5
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 vote
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
How to Make Roast Pork Calypso
- 1Score the fat on the pork loin roast in a diamond pattern.
- 2Combine 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.
- 3Pour 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.
- 4Combine 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.
- 5Remove and discard the bay leaves. Transfer the roast to a serving platter. Set aside, and keep warm.
- 6Add 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.
