Jamaican Roast Pork
4 pounds pork loin roast with bone
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup spiced rum
2 cups unsalted chicken broth
2 whole bay leaves
1/2 cup brown sugar
1/3 cup strained fresh lime juice
2 teaspoons cornstarch
1 tablespoon water
Score fat on loin in a criss-cross diamond pattern. Combine the pepper, salt,
ginger, cloves, and garlic, mix well. Rub the pork loin with the seasoning
mixture. Place the loin, fat side up, onto a rack in a roasting pan. Combine 1/2
the rum with 1/4 the chicken broth, pour over the roast. Place the bay leaves on
top of the roast. Insert a meat thermometer into the center of the loin, not
touching bone.
Combine the remaining rum with brown sugar and lime
juice, mix well, and set aside.
Roast the loin at 325 degrees for 60 minutes.
Baste well with the rum mixture. Roast at 325 degrees to an internal temperature
of 165 degrees.
Remove roast to a carving platter to rest. Pour off the accumulated fat. Place
the roasting pan over a medium heat. Pour in the remaining chicken broth. Heat
and stir to dissolve the fond. Combine the cornstarch and water, mix well.
Pour into the roasting pan, heat and whisk, until thickened. Carve roast loin
thinly. Serve hot, with 2 ounces gravy mixture.
Makes 8 servings.
Cholesterol 164 mg, Sodium 780 mg, Carbohydrate 10 g, Fiber 0 g,
Protein 35 g.