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Calypso Pork Roast With Lime Sauce

1 Boneless pork loin roast, tied (2 pounds)
1 c Firmly packed brown sugar
2 tb Dark rum
2 Garlic cloves, minced
2 ts Ground ginger
1 Bay leaf, crumbled
1 ts Salt
1/2 ts Ground pepper
1/2 ts Ground cloves
1/2 c Chicken stock or canned broth
1/4 c Light rum
1 tb All purpose flour
1/4 c Fresh lime juice


Preheat oven to 375 degrees. Place pork in large roasting pan. Roast until meat thermometer inserted into center registers 160 degrees, about 1-1/2 hours.


Increase oven temperature to 450 degrees. Mix sugar and next 7 ingredients in medium bowl until paste forms. Cut string off pork. Spread spice paste over pork. Continue roasting 8 minutes.


Transfer pork to platter. Set roasting pan over medium heat. Add chicken stock and 1/4 cup light rum and bring to a boil, scraping up any browned bits. Sprinkle flour over stock mixture and whisk to blend. Bring to boil, whisking constantly. Add fresh lime juice and boil until thickened, whisking constantly, about 2 minutes. Slice pork. Serve, passing sauce separately.



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