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| 1 | Boneless pork loin roast, tied (2 pounds) |
| 1 Tasse | brown sugar firmly packed |
| 2 Esslöffel | Dark Rum |
| 2 | cloves garlic minced |
| 2 Teelöffel | ginger ground |
| 1 | Bayleaf crumbled |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper ground |
| 1/2 Teelöffel | cloves ground |
| 1/2 Tasse | Chicken stock or canned brot |
| 1/4 Tasse | rum light |
| 1 Esslöffel | all-purpose flour |
| 1/4 Tasse | lime juice fresh |
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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. S.
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.
Klinger, tmvm93b@prodigy. Com
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