Adjust the amount of pepper to suit your
family's tastes. Also be sure to cook the sauce until bubbly.
Serve with orange and onion salad and seasoned roasted potatoes.
Pork Roast
Guadeloupe
1 1/2 pound boneless pork
loin roast
1/2 cup finely chopped onion
1/4 cup water
3 tablespoons lime juice
2 large cloves garlic, minced
1 tablespoon olive oil
1 to 2 teaspoons finely chopped jalapeno pepper (1/2 small)
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup beef broth
2 teaspoons granulated sugar
1/4 teaspoon dried thyme, crushed
1 tablespoon cornstarch
2 tablespoons snipped parsley
For marinade, combine
onion, water, lime juice, garlic, olive oil, jalapeno pepper,
the 1/2 teaspoon thyme, salt and pepper. Place pork loin in a
plastic bag. Pour marinade over meat. Tie shut; place in bowl.
Refrigerate 4 to 6 hours.
Remove meat from marinade,
reserving marinade. Place loin on rack in roasting pan. Roast
in 350 degree F. oven for 40 to 50 minutes or until desired doneness
(155 to 160 degrees internal temperature for medium). Remove
meat from pan; cover with foil. Let stand 10 minutes.
Meanwhile strain remaining
marinade. Deglaze pan with 1/2 cup of the beef broth; pour into
a small saucepan. Add the strained marinade, sugar and remaining
1/4 teaspoon thyme to saucepan. Combine remaining broth with
cornstarch; add to saucepan. Cook and stir until thickened and
bubbly. Cook and stir 1 minute more. Stir in parsley. Slice meat
to serve; serve with sauce.
Save this Recipe on Delicious |||
