Ginger Rum Pork Roast Recipes

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Steps:

• Preheat oven to 350 degrees.
• Combine salt, pepper, garlic pwdr and paprika and rub all over the pork.
• Place pork in roasting pan and bake for 1 hr 15 minutes.
• In small saucepan heat brown sugar, rum or O.
• J.
• ,butter, mustard, vinegar and ginger; simmer whisking until consistency of jam and reduced to 1/4 cup.
• Brush glaze over roast during last 15 minutes of cooking time.
• Let stand about 10 minutes before you slice it.

Steps:

• Pat pork dry. Make shallow incisions all over one side of the meat, about 1/8-inch apart. Spread garlic over this surface of meat, pressing into cuts. Repeat with ginger and cardamom seeds or powder. Follow with salt and pepper and bay leaves. Add pineapple juice to casserole dish just large enough to hold meat. Add pork, seasoned side up. Cover and reduce heat to 1/4 power and cook gently for 20 minutes.
• Preheat oven to 350 degrees F.
• After 20 minutes, turn pork. Remove cover and transfer pork to oven. Roast 2 hours 15 minutes, turning once halfway through.
• When pork is tender, remove to a serving platter, reserving juices. Skim fat from juices and bring juices to a boil. Mix together 1/8-cup rum and arrowroot; add to juices. Boil until it begins to thicken. Season with salt and pepper.
• Heat butter in skillet over medium heat. Add pineapple slices, then remaining cup of rum. Flame.
• To serve, surround pork with pineapple and coat with sauce.

Steps:

• Preheat oven to 350ºF.
• In a small bowl mix the oregano, garlic, black pepper, seasoned salt, chili powder, cumin and red pepper together; rub evenly over roast.
• Place on a broiler pan coated with cooking spray.
• Bake for 1 1/2 hours or until a thermometer register 155-160ºF.
• Let stand 10 minute before slicing.

Steps:

• Heat oven to 190C/170C fan/gas 5. Brown the pork in a non-stick frying pan over a high heat for 4-5 mins, turning twice. Mix the oil, 2 tsp cumin, cinnamon, 2 tsp ginger and some seasoning, then rub all over the pork. Transfer to a roasting tin and roast for 30-35 mins or until the juices run clear when the thickest part is pierced with a skewer.
• Mix the couscous with the remaining cumin, the sultanas, lemon zest and juice, then season and pour over 400ml boiling water. Stir well and cover for 5 mins, then stir in the mint.
• Stir the remaining ginger and a little seasoning into the yogurt. Thickly slice the pork and serve with the couscous and ginger yogurt.