Calypso Pork Roast With Lime Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Boneless pork loin roast, tied, 2 pounds
1 cup: Firmly packed brown sugar,
2 tbsp: Dark rum,
2: Garlic cloves, minced
2 tsp: Ground ginger,
1: Bay leaf, crumbled
1 tsp: Salt,
1/2 tsp: Ground pepper,
1/2 tsp: Ground cloves,
1/2 cup: Chicken stock or canned broth,
1/4 cup: Light rum,
1 tbsp: All purpose flour,
1/4 cup: Fresh lime juice,
Directions:
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.
Source: Bon Appetit Magazine - June, 1994 Formatted for MC by Sharon
F. Klinger, tmvm93b@prodigy.com
Source from luhu.jp
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.
Source: Bon Appetit Magazine - June, 1994 Formatted for MC by Sharon
F. Klinger, tmvm93b@prodigy.com
Source from luhu.jp