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Calypso Pork Roast With Lime Sauce

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      Title: CALYPSO PORK ROAST WITH LIME SAUCE
 Categories: Pork, Bon appetit
      Yield: 6 Servings
 
      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
 
  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
 
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