Pork Roast Guadeloupe (Caribbean)

Recipe by Sydney Mike
READY IN: 1hr 15mins




  • To make the marinade, combine water, onion, garlic, lime juice, olive oil, jalapeno pepper, the 1/2 teaspoon of crushed dried thyme, salt & pepper.
  • Place pork loin in a plastic bag & pour the marinade over the pork loin. Close the bag securely & put the meat in a bowl in the refrigerator for up to 6 hours, occasionally rotating the bag to allow the marinade to coat the meat.
  • About 10 minutes before the marinating is finished, preheat the oven to 350 degrees F.
  • When finished marinating, take the pork loin out of the bag & put it on a rack in a roasting pan, while setting aside the marinade.
  • Roast the loin for at least 50-60 minutes or until desired doneness (at least 165 degrees on a meat themometer).
  • Remove meat from the pan & cover with foil, letting it stand for 10 minutes.
  • Meanwhile strain the remaining marinade into a small sauce pan.
  • Deglaze pan with 1/2 cup of the beef broth, then pour this broth mixture in with the strained marinade, along with the 2 teaspoons of sugar & the 1/4 teaspoon of crushed dried thyme.
  • In a small container combine the rest of the beef broth with the cornstarch, then add this to the sauce pan, cooking & stirring until thickened & bubbly, about 5 minutes. Stir in the parsley, then remove from heat.
  • Slice the meat & serve it with the sauce.