Here is a pork roast with a touch of the Caribbean, a bit sweet and deeply flavorful. At a recent dinner party, it was a smash hit.
- 1 pork loins, trimmed and tied for roasting, about 2 pounds
- 1/2 cup molasses
- 1/2 cup orange juice
- 1/4 cup white wine vinegar
- 2 tablespoons grated fresh ginger
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon salt-free curry powder
- freshly ground black pepper
- 1 medium onion, chopped
- 1 cup low-sodium chicken broth or water
Directions: Rinse the pork loin in cold water and pat dry with a paper towel. Combine the molasses, orange juice, vinegar, ginger, cumin, cayenne pepper, curry powder and black pepper in a bowl and stir to combine. Arrange the pork loins in a shallow ovenproof baking dish. Pour the molasses – orange juice mixture over them, turning them so that they are completely coated with it. Cover with plastic wrap and allow to marinate for at least an hour. (Refrigerate if longer than an hour.)Preheat the oven to 375 degrees. Add the chopped onion to the dish, distributing it evenly around the meat. Place on the middle rack of the oven. Cook for 45 minutes, until the meat, is cooked through (a temperature of 160 degrees on a thermometer stuck into the center of the roast). To serve, slice the meat from the end of the roast, arrange the slices on a platter and pour the juices from the pan over them.