1 boneless pork loin roast, tied (2 p, ounds)
1 cup firmly packed brown sugar
2 tbsp dark rum
2 garlic cloves, minced
2 tsp ground ginger
1 bay leaf, crumbled
1 tsp salt
1/2 tsp ground pepper
1/2 tsp ground cloves
1/2 cup chicken stock or canned broth
1/4 cup light rum
1 tbsp all purpose flour
1/4 cup fresh lime juice
Directions
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
Servings: 6 servings
Calypso Pork Roast With Lime Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Sauce
The History of Recipes
It is possible to trace the history of `recipes` back into antiquity, certainly as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these ancient recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts are some stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. He also recounts how the ancient Romans used a good variety of spices and herbs, including many that are still in use today for example thyme, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from the holy lands, including rosemary and coriander. The introduction of these new foods and spices caused an increase in manuscripts on cooking, many of which still exist in academic collections. By the advent of the 20th century, cookery books are in great demand, mostly as a result of better eduction, people having more leisure time and disposable income. The revolution that is television gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Calypso Pork Roast With Lime Sauce recipe.
