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roast pork calypso

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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.

(1 rating)
yield 12 -14
prep time 15 Min
cook time 2 Hr 30 Min
method Roast

Ingredients For roast pork calypso

  • 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

  • 1
    Score the fat on the pork loin roast in a diamond pattern.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Remove and discard the bay leaves. Transfer the roast to a serving platter. Set aside, and keep warm.
  • 6
    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.
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