33 Recipe

CARIBBEAN ROASTED PORK

5-6 -pound pork loin

1 -cup dark Jamaican rum

½ -teaspoon black pepper

1 –teaspoon salt

1 –teaspoon ground ginger

½ -teaspoon ground cloves

2 –cloves fresh garlic, minced

2 –bay leaves

2 ½ -cups chicken stock

½ -cup brown sugar

1/3 –cup limejuice

1 -small can crushed pineapple

4 –tablespoons cornstarch

Score one side of the pork loin in a diamond pattern.
Place the loin in a roasting pan. Pour ½ of the rum over the pork and let marinate for a while.

Mix the pepper, ginger, salt cloves and garlic. Next rub the spices into the scored surface of the pork. Then spread the crushed pineapple over the loin. Lay the bay leaves on top.

Pour ½ of the chicken stock into the pan. Roast in a preheated 325° oven allowing 20 minutes per pound. Half way through the cooking baste with a sauce made from the brown sugar, lime, and the remaining rum. Spoon it over the roast several times during cooking. Add more stock to the pan if necessary.

When the pork is done remove the bay leaves and set meat on a serving platter and keep warm. Spoon off any excess fat and add any remaining basting sauce and the remaining stock. You should have about 2 cups of liquid in the pan. Bring to a boil. Dissolve the cornstarch in about 6 tablespoons of cold water and slowly drizzle into the pan, stirring constantly to form a smooth thickened gravy.

Adjust your seasonings and serve with the roast.