Calypso pork roast with lime sauce

Yield: 6 Servings

Ingredients:

1 Boneless pork loin roast -tied (2 pounds)
1 c Firmly packed brown sugar
2 tb Dark rum
2 Garlic cloves minced
2 ts Ground ginger
1 Bay leaf crumbled
1 ts Salt
1/2 ts Ground pepper
1/2 ts Ground cloves
1/2 c Chicken stock or canned -broth
1/4 c Light rum
1 tb All purpose flour
1/4 c Fresh lime juice

Instructions:

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