Pork Roast Guadeloupe
1 1/2 pounds boneless pork loin roast
1/2 cup finely chopped onion
1/4 cup water
3 tablespoons lime juice
2 large cloves garlic – minced
1 tablespoon olive oil
1 teaspoon (1 to 2 teaspoons) finely chopped jalapeÃ±o pepper (1/2 small)
1/2 teaspoon dried thyme – crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup beef broth
2 teaspoons sugar
1/4 teaspoon dried thyme – crushed
1 tablespoon cornstarch
2 tablespoons snipped parsley
For marinade, combine onion, water, lime juice, garlic, olive oil, jalapeÃ±o pepper, the 1/2 teaspoon thyme, salt and pepper. Place pork loin in a plastic bag. Pour marinade over meat. Tie shut; 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 40-50 minutes or until desired doneness (155-160 degrees internal temperature for medium). Remove meat from pan; cover with foil. Let stand 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.