Frank's Recipes! Island Roast Pork

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Island Roast Pork

5 lbs. boneless pork loin
4 cloves garlic, crushed
2 tsp. Texas Pete Hot Sauce
2 large bay leaves, crushed
1/4 tsp. fresh black pepper, cracked
1 cup Captain Morgan Spiced Rum
1/4 cup fresh lime juice
1 tsp. salt
2 1/2 cups chicken stock
1 tsp. ground cloves
1/2 cup dark brown sugar
1/4 tsp. fresh ground ginger
1/4 tsp. ground nutmeg
2 tsps. arrowroot

Score the surface of the pork roast using a diamond pattern. In a separate bowl, combine black pepper, salt, ginger, cloves, nutmeg, garlic, and Texas Pete. Mix well. Rub mixture into the scored surface of pork loin. Crumble bay leaves on top and place in a roasting pan along with 1/2 of the chicken stock, and half cup of rum. Roast at 325 F degrees for 2 1/2 hours (30 minutes per pound).

Periodically baste with a sauce made by combining brown sugar, lime juice, and 1/2 cup of rum. Add stock to basting mixture as necessary. Remove bay leaves after cooking, place on platter for 15-20 minutes.

Combine basting sauce, remaining stock, and drippings in a saucepan. Bring mixture to a boil, add arrowroot and a little water, stirring frequently until gravy has thickened. Serve with roast on a bed of yellow rice, and a sidedish of steamed butter squash. A nice fruit bowl for dessert and a light fruity wine cooler.