Author Notes
This was not originally conceived of as a picnic dish, but I've found that it is very yummy eaten cold right out of the fridge the next day, so I'm sure it would be a great addition to a picnic. I'd recommend making open-faced sandwiches with a crusty white bread. If you want to use other condiments, you can broil the rum sauce onto the pork at the end so it's more of a glaze/crust and then serve the sliced pork with sweet or hot mustard or a fruit chutney. The flavor profile is Carribean-inspired, so tropical fruit salsas will go well with this dish too. —clintonhillbilly
Ingredients
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2 pounds
pork loin
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3 tablespoons
ginger, chopped
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3 tablespoons
garlic, chopped
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2 tablespoons
allspice
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1 teaspoon
cinnamon
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2 tablespoons
olive oil
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1 cup
dark or light rum
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1/2 cup
apple cider vinegar
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1/4 cup
ketchup
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1/4 teaspoon
ground cloves
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1 tablespoon
worcestershire sauce
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3 tablespoons
soy sauce
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2 teaspoons
brown sugar
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a few drops liquid smoke, or season with smoked salt
Directions
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Preheat oven to 350 degrees.
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Combine garlic, ginger, olive oil, liquid smoke, soy sauce, allspice, and cinammon in food processor and pulse until a paste is formed.
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Score roast by making small slits with a knife. Rub spice paste all over roast, making sure to get it into the slits.
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Roast pork for 50 minutes on a rack, basting every ten minutes with pan juices.
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While pork is roasting, bring remaining ingredients to a boil in a saucepan. Let boil for a few minutes, then turn down to medium heat until rum reduces and a syrupy sauce remains in the pan.
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Remove pork from oven and let rest 5 minutes, then pour rum sauce over pork and slice. Or, pour rum sauce over pork and broil for another five minutes for more of a glazed pork experience.
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