Pork Roast Guadeloupe

PORK
15Ingredients
70Minutes

Description

Adjust the amount of pepper to suit your family's tastes. Also be sure to cook the sauce until bubbly. Serve with green salad and seasoned roasted potatoes.

Ingredients

US|METRIC
  • 1 1/2 pounds pork loin roast (boneless)
  • 1/2 cup onion (finely chopped)
  • 1/4 cup water
  • 3 tablespoons lime juice
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 2 jalapeno chile (finely chopped,, 1/2 small)
  • 1/2 teaspoon dried thyme (crushed)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup beef broth
  • 2 teaspoons sugar
  • 1/4 teaspoon dried thyme (crushed)
  • 1 tablespoon cornstarch
  • 2 tablespoons parsley (snipped)
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    Directions

    1. For marinade, combine onion, water, lime juice, garlic, olive oil, jalapeno pepper, the 1/2 teaspoon thyme, salt and pepper. Place pork loin in a plastic bag. Pour marinade over meat. Seal tightly; place in bowl. Refrigerate 4-6 hours.
    2. Remove meat from marinade, reserving marinade. Place loin on rack in roasting pan. Roast in 350 degree F. oven for 35-45 minutes (20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F. Remove roast from pan; let rest about 10 minutes
    3. 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.
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