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Roast Pork Calypso

  • 5 lbs. pork loin
  • 2 cloves garlic, crushed
  • 1 tsp. hot pepper sauce
  • 2 large bay leaves, crushed
  • 1/4 tsp. black pepper, ground
  • 1 cup dark rum
  • 1/4 cup fresh lime juice
  • 1 tsp. salt
  • 2 1/2 cups chicken stock
  • 1 tsp. ground cloves
  • 1/2 cup brown sugar
  • 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 hot sauce. 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 rice.

Enjoy!


Be sure to use our West Indies Creole Hot Pepper Sauce!  Use as a basting sauce during the last five to ten minutes when grilling, broiling, or baking chicken, meat, or fish.

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All rights reserved. Revised: 03/04/2008 03:07 PM

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