Pork Roast Guadeloupe (Caribbean)
This recipe was found on the internet site recipeisland.com. Preparation time does not inclued the time needed for the meat to marinate.
- Ready In:
- 1hr 15mins
- 1⁄4 cup water
- 1⁄2 cup onion, finely chopped
- 2 large garlic cloves, minced
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon jalapeno pepper, finely chopped
- 1⁄2 teaspoon dried thyme, crushed
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 1⁄2 lbs boneless pork loin roast
- 1 cup beef broth, divided
- 2 teaspoons granulated sugar
- 1⁄4 teaspoon dried thyme, crushed (yes, again)
- 1 tablespoon cornstarch
- 2 tablespoons parsley, chopped
- 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.
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