Pork, Roast Guadeloupe Recipe
Servings: 4 Oz
| Tags: |
Ingredients
- 13 lbs pork loin- bnl canadian
- 1 3/4 lbs onion, diced
- 1 3/4 cups lime juice
- 4 1/2 oz fresh garlic, diced
- 9 1/3 Tbsp olive oil
- 1 2/3 Tbsp jalapeno peppers, diced
- 1 2/3 Tbsp whole thyme (1)
- 2 1/4 tsp iodized salt
- 1 1/8 tsp ground black pepper
- 2 1/4 qts water
- 4 1/2 oz sc beef base
- 6 1/3 Tbsp white granulated sugar
- 2 1/4 tsp whole thyme (2)
- 9 1/3 Tbsp cornstarch
- 1 1/4 cups fresh parsley, chopped
Directions
- Combine the onion, water, lime juice, garlic, olive oil, jalapeno pepper, thyme (1), salt and pepper. Pour over the pork loin. Cover and refrigerate for 5 to 6 hours, turning every hour.
- Remove the meat from the marinade. Reserve the marinade. Place the pork on a rack in a shallow roasting pan. Roast at 350F in oven for 1 hour (internal temperature should reach 155 to 160 F). Remove from the oven and cover. Let stand for 10 to 15 minutes.
- Strain the remaining marinade. Deglaze the roasting pan with 1/2 of the beef broth; pour into a sauce pot. Combine the strained marinade, sugar, and thyme (2). Bring to a simmer.
- Combine the remaining beef broth with the cornstarch; pour into the sauce and cook until thickened. Stir in the parsely.
- Slice the pork and serve the sauce over it.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 940g | |
| Recipe makes 4 servings | |
| Calories 579 | |
| Calories from Fat 284 | 49% |
| Total Fat 32.2g | 40% |
| Saturated Fat 4.54g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1357mg | 57% |
| Potassium 622mg | 18% |
| Total Carbs 74.47g | 20% |
| Dietary Fiber 5.6g | 19% |
| Sugars 29.83g | 20% |
| Protein 5.0g | 8% |
