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Author Topic: Roasted pork with herbs, spices and rum  (Read 1940 times)


  • Joined Dec 2010
  • Talley, Carmarthenshire
Roasted pork with herbs, spices and rum
« on: October 11, 2011, 04:04:21 pm »
For all those that want a change from their usual roast pork try this Caribbean recipe

2 crushed cloves of garlic
3 tbsp soy sauce
1 tbsp malt vinegar
1 tbsp finely chopped celery
2 tbsp chopped spring onion
1.5 tsp dried thyme
1 tsp dried sage
0.5 tsp ground mixed spice
2 tsp curry powder
4fl oz rum
1 tbsp demerara sugar
3.5lb boned loin of pork
salt and ground black pepper

Mix the garlic, soy sauce, vinegar, celery, spring onion, thyme, sage, spice, curry powder, rum and sugar. Add a little salt and pepper

Open out the meat and slash without cutting through comletely. Place in a shallow dish. Spread most of the spice mixture all over the pork, pressing it well into the slashes. Rub the outside of the joint with the remaining mixture, cover the dish with cling film and refrigerate overnight.

Prehead the over to 190c/375f/ gas 5. Roll the meat up and tie tightly in several places. Spread a large piece of foil across a roasting pan and place the marinated pork loin in the center. Baste the pork with the marinade and wrap the foil around the meat.

Roast for 1.75 hours then slide the foil out from under the meat and discard. Baste the pork with any remaining marinade and cook for a further hour. Check occasionally that the meat is not drying out and baste with the pan juices.

The recipe recommends serving with a hot pepper sauce and creamed sweet potato, but I served it with roasted veggies.

Life is like a bowl of cherries, mostly yummy but some dodgy bits


  • Joined Oct 2007
  • Barry, Angus, Scotland
    • The Accidental Smallholder
Re: Roasted pork with herbs, spices and rum
« Reply #1 on: October 11, 2011, 06:39:03 pm »
Sounds yum. When we get our pig back, we'll try it  :thumbsup:



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