This roast pork dish has a flavor similar to sweet and sour pork, like you might get at a Chinese restaurant, but with a more savory sauce. Best served with mashed potatoes, or something else that complements the sweetness and richness of the sauce.
Ingredients:
Directions:
1. Preheat oven to 375F. Place (unseasoned) pork loin in a roasting pan in oven until temperature reaches 160F on a meat thermometer (about 90 minutes.)
2. Combine sugar, 2 tablespoons dark rum, minced garlic cloves, grated ginger, crumbled bay leaf, salt, pepper and ground clove in a bowl and mix until it achieves the consistency of paste. Spread over roast, bake for 8-12 minutes at 450F. (The mixture may foam while baking, be sure to have some foil under the pan to catch any that spills over.)
3. Remove pork to platter to rest; drain drippings and sauce from roast pan into a sauce pan (being sure to scrape all of the brown bits from the bottom of the roast pan), place on medium heat, stirring, until just boiling.
4. Add chicken stock and 1/4 cup light rum to sauce, bring to a boil. Sprinkle flour over sauce, whisk in; add lime juice, whisk, bring to a boil while stirring. If the sauce is overly watery, continue to gently boil to thicken (your goal is a sauce that's more like a syrup than water in consistency, but don't boil it for too long or the sugar will burn.)
4. Slice roast, pour a little of the sauce over it, and serve with the remaining sauce reserved in a bowl.