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 jalapeño pepper (1/2 small)
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black 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, jalapeño 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°F (175°C) oven for 40 to 50 minutes or until desired doneness (155 to 160°F | 65°C to 70°C 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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 201 calories Protein 27 grams Fat 8 grams Sodium 286 milligrams Cholesterol 66 milligrams.
Recipe provided courtesy of National Pork Board.