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.
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- 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.
- 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
- 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.