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 actually possible to trace the history of recipes far back into the far past, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into Roman times 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and afters, something we still use today. Aspicius also tells us how the ancient cooks made use of many aromatic flavors, including many that are still in use today such as bay, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the holy lands, such as rosemary and coriander. These new herbs and spices was responsible for a surge in manuscripts on cookery, most of which still exist in private collections. By the advent of the 20th century, cookbooks were greatly in demand as a result of better eduction, people having more free time and having more disposable income. |
We hope you enjoy this Calypso Pork Roast With Lime Sauce recipe.
