Jamacian Roast Pork
4 pounds pork loin roast with bone
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup spiced rum
2 cups chicken broth
2 bay leaves
1/2 cup brown sugar
1/3 cup fresh lime juice
2 teaspoons cornstarch
1 teaspoon water
Score fat on loin in a criss-cross diamond pattern. Combine the pepper, salt, ginger, cloves, and garlic-mix well. Rub the pork loin with the seasoning mixture; place the loin, fat side up, onto a rack in a roasting pan. Combine half the rum with one-fourth the chicken broth and pour over the roast. Place the bay leaves on top of the roast. Insert a meat thermometer into the center of the loin, not touching bone. Combine the remaining rum with brown sugar and lime juice-mix well, set aside.
Roast the loin at 325ºF for 60 minutes; baste well with the rum mixture. Roast at 325ºF to an internal temperature of 165ºF. Remove roast to a carving platter to rest. Pour off the accumulated fat. Place the roasting pan over a medium flame and pour in the remaining chicken broth. Heat and stir to dissolve the fond. Combine the cornstarch and water-mix well. Pour into the roasting pan heat and whisk, until thickened. Carve roast loin thinly; serve hot, with 2 ounces gravy mixture.
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