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Print this Recipe    Roast Pork 23

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.

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