Ingredients:
Directions:
1. Preheat oven to 425F. Place roast in a baking dish or pan (the fit should be fairly snug) and season liberally with salt and pepper.
2. In a small bowl, combine mustard, honey, lime juice and rum.
3. Spread about half of the honey mustard mixture over the top and sides of the roast.
4. Place roast on rack in the middle of the oven, bake for 10 minutes. Spread the remaining mixture on the roast, pour 1/4 cup of the chicken broth into the dish, lower the temperature to 375. Continue to cook, uncovered, until the temperature of the meat reaches 150 on a meat thermometer (about 40 minutes.) Check the baking dish occasionally, basting the meat and adding more chicken broth if needed.
5. When the roast is done, remove from oven and let rest for 10 minutes before carving. Pour pan juices into a sauce pan, using a rubber spatula to recover as much as possible. If there is less than 3/4 cup of juices, add some chicken broth. Stir in the whipping cream, and add salt or pepper if desired. Reheat before serving over meat.