This is a print preview of "Pork, Roast Guadeloupe" recipe.

Pork, Roast Guadeloupe Recipe
by DCMH

Pork, Roast Guadeloupe
Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 4 Oz

Ingredients

  • 13 lbs pork loin- bnl canadian
  • 1 3/4 lbs onion, diced
  • 1 3/4 cups lime juice
  • 4 1/2 oz fresh garlic, diced
  • 9 1/3 Tbsp olive oil
  • 1 2/3 Tbsp jalapeno peppers, diced
  • 1 2/3 Tbsp whole thyme (1)
  • 2 1/4 tsp iodized salt
  • 1 1/8 tsp ground black pepper
  • 2 1/4 qts water
  • 4 1/2 oz sc beef base
  • 6 1/3 Tbsp white granulated sugar
  • 2 1/4 tsp whole thyme (2)
  • 9 1/3 Tbsp cornstarch
  • 1 1/4 cups fresh parsley, chopped

Directions

  1. Combine the onion, water, lime juice, garlic, olive oil, jalapeno pepper, thyme (1), salt and pepper. Pour over the pork loin. Cover and refrigerate for 5 to 6 hours, turning every hour.
  2. Remove the meat from the marinade. Reserve the marinade. Place the pork on a rack in a shallow roasting pan. Roast at 350F in oven for 1 hour (internal temperature should reach 155 to 160 F). Remove from the oven and cover. Let stand for 10 to 15 minutes.
  3. Strain the remaining marinade. Deglaze the roasting pan with 1/2 of the beef broth; pour into a sauce pot. Combine the strained marinade, sugar, and thyme (2). Bring to a simmer.
  4. Combine the remaining beef broth with the cornstarch; pour into the sauce and cook until thickened. Stir in the parsely.
  5. Slice the pork and serve the sauce over it.