1 Boneless Center Pork Loin Roast (about 3 pounds)
Ingredients for Spicy Glaze and Sauce
- 1 can (6 ounces) frozen apple juice concentrate, thawed
- 1/4 Cup Frank's Original RedHot Cayenne Pepper Sauce
- 1 Tablespoon grated peeled fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons instant coffee granules
- 2 teaspoons cornstarch dissolved in 1 Tablespoon water
- 1 can (8 ounces) tomato sauce
Procedure:
1.Combine fruits, sherry, RedHot and allspice in small saucepan.
2.Bring to a boil. Then remove from heat; let stand 10 minutes.
3.Stir in almonds.
4.Preheat oven to 350F.
5.With long sharp knife, make deep cut in center of each end of roast enlarge pocket with
handle of wooden spoon.
6.Stuff fruit mixture into each opening, using handle of spoon to push filling into center.
7.Place roast, fat side up, in greased and foil-lined roasting pan.
8.Bake 30 minutes.
9.Combine juice concentrate, RedHot, ginger, cumin, coffee and cornstarch in small saucepan.
10.Bring to a boil over medium heat.
11.Reduce heat to low; cook 1 minute or until thickened, stirring often.
12.Pour 1/2 cup glaze into small bowl, reserve.
13.Add tomato sauce to remaining glaze in saucepan.
14.Cook, stirring, until heated through. Then set aside.
15.Brush reserved glaze over roast. Turn roast; brush glaze on bottom of roast.
16.Bake 45 minutes or until center of roast is no longer pink and internal temperature registers
160 F on meat thermometer inserted in thickest part of roast.
17.Transfer roast to cutting board.
18.Let stand 15 minutes. Then, slice and serve with sauce.
LINKS:
West Indian Recipes: A to Z
Caribbean Recipes from SOAR
Caribbean Cookin'
Jamaican Cooking
Hope these recipes will give you that "island feeling" even if you can't go on a cruise!
Judy
