Jamaican Roast Pork 8 servings 4 pounds pork loin roast with bone 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 cup spiced rum 2 cups unsalted chicken broth 2 whole bay leaves 1/2 cup brown sugar 1/3 cup strained fresh lime juice 2 teaspoons cornstarch 1 tablespoon water Score fat on loin in a criss-cross diamond pattern. Combine the pepper, salt, ginger, cloves, and garlic, mix well. Rub the pork loin with the seasoning mixture. Place the loin, fat side up, onto a rack in a roasting pan. Combine 1/2 the rum with 1/4 the chicken broth, pour over the roast. Place the bay leaves on top of the roast. Insert a meat thermometer into the center of the loin, not touching bone. Combine the remaining rum with brown sugar and lime juice, mix well, and set aside. Roast the loin @ 325 degrees for 60 minutes. Baste well with the rum mixture. Roast @ 325 degrees to an internal temperature of 165 degrees. Remove roast to a carving platter to rest. Pour off the accumulated fat. Place the roasting pan over a medium heat. Pour in the remaining chicken broth. Heat and stir to dissolve the fond. Combine the cornstarch and water, mix well. Pour into the roasting pan, heat and whisk, until thickened. Carve roast loin thinly. Serve hot, with 2 ounces gravy mixture. Nutrition Facts Amount Per Serving: Calories 834 - Calories from Fat 587 Percent Total Calories From: Fat 70%, Protein 17%, Carbohydrate 5% Totals and Percent Daily Values (2000 calories): Fat 65g, Saturated Fat 23g, Cholesterol 164mg, Sodium 780mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 35g, Vitamin A 61 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units Copyright (c) 1997-2004 Salvatore's Kitchen.