Ingredients
-
1/4
-
1/2
-
2
-
3
-
1
-
1
-
1/2
-
1/4
-
1/8
-
1 1/2
-
1
-
2
-
1/4
-
1
-
2
Directions
Pork Roast Guadeloupe (Caribbean),This recipe was found on the internet site recipeisland.com. Preparation time does not inclued the time needed for the meat to marinate.,We quite enjoyed this. I did use pork tenderloin and did not make the sauce because the weather here was so nice that I just had to use the grill. Made as a reward for the winner of February 1~2~3 Hits Fall in Love with Red.
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Steps
|
1
Done
|
To Make the Marinade, Combine Water, Onion, Garlic, Lime Juice, Olive Oil, Jalapeno Pepper, the 1/2 Teaspoon of Crushed Dried Thyme, Salt & Pepper. |
|
2
Done
|
Place Pork Loin in a Plastic Bag & Pour the Marinade Over the Pork Loin. Close the Bag Securely & Put the Meat in a Bowl in the Refrigerator For Up to 6 Hours, Occasionally Rotating the Bag to Allow the Marinade to Coat the Meat. |
|
3
Done
|
About 10 Minutes Before the Marinating Is Finished, Preheat the Oven to 350 Degrees F. |
|
4
Done
|
When Finished Marinating, Take the Pork Loin Out of the Bag & Put It on a Rack in a Roasting Pan, While Setting Aside the Marinade. |
|
5
Done
|
Roast the Loin For at Least 50-60 Minutes or Until Desired Doneness (at Least 165 Degrees on a Meat Themometer). |
|
6
Done
|
Remove Meat from the Pan & Cover With Foil, Letting It Stand For 10 Minutes. |
|
7
Done
|
Meanwhile Strain the Remaining Marinade Into a Small Sauce Pan. |
|
8
Done
|
Deglaze Pan With 1/2 Cup of the Beef Broth, Then Pour This Broth Mixture in With the Strained Marinade, Along With the 2 Teaspoons of Sugar & the 1/4 Teaspoon of Crushed Dried Thyme. |
|
9
Done
|
in a Small Container Combine the Rest of the Beef Broth With the Cornstarch, Then Add This to the Sauce Pan, Cooking & Stirring Until Thickened & Bubbly, About 5 Minutes. Stir in the Parsley, Then Remove from Heat. |
|
10
Done
|
Slice the Meat & Serve It With the Sauce. |
