Preparation:
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 half the rum with one-fourth 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, 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 flame 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 |
