Recipe: Roast Pork Loin glazed with Rum and Brown Sugar


I hit the Web to find out at what temperature to cook the pork loin and stumbled on a page that suggested a Caribbean flavor that consisted of rum and brown sugar.  Sounded great, so I decided to give this a shot.  Other than the initial prompt, it’s my own.
Crikes!  I forgot to take the picture again. Gaaahh!
The Ingredients
1 half pork loin (about 4.25 pounds) – trimmed of fat
1 cup Appleton’s Estate Rum
1 cup (or so) of brown sugar
1 Red Onion
3 or 4 cloves of garlic (freshly minced)
cracked black pepper
cilantro (had to use flakes, was out of fresh)
Prep and Cooking
1. Mince three or four cloves of garlic and chop half of the red onion and saute’ them in a small saucepan with a little Extra Virgin Olive Oil
2. After a few minutes, as the onions are just beginning to brown, add in the rum and brown sugar (I had premixed the rum and brown sugar, but that probably isn’t necessary), and a little cilantro
3. Bring mixture to a boil, then continue to simmer to cook off some of the alcohol
4. While the glaze is getting going on the stove, preheat the oven to 350 degrees, trim the pork loin of excess fat, and sprinkle with cilantro, salt, and pepper
5. Add a little Extra Virgin Olive Oil along side the pork loin in a baking pan/dish
6. Sliver the other half of the Red Onion and place alongside the pork loin, cover with foil, and place in the oven
7. Cook for roughly 20 minutes per pound which should allow for an internal temperature of between 150 and 160 degrees depending on your level of comfort with the pinkness of your pork
8. Roughly 30 minutes before the pork loin is done, remove the foil, add the glaze, and return to the oven
**Note: I served this with rice and spooned the glaze over it and the meat. Fantastic! I think the glaze could have been a bit thicker, but I’m not exactly sure how I would have done that –maybe cook the mixture at slightly more than a simmer?

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