Roasted or Grilled Savory Pork Loin with Rum

Roasted or Grilled Savory Pork Loin with Rum or Brandy


6 to 8 servings

1 teaspoon ground cumin
1 teaspoon ground dried oregano
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
2 tablespoons water
1 (2 to 3-pound) boneless pork loin, or 1½ to 2 pounds whole pork tenderloin, or 1 (4 to 5-pound) bone-in-pork loin
½ cup orange juice
2 tablespoons light or dark brown sugar or the equivalent of 2 tablespoons brown sugar in granulated brown sugar substitute
1 tablespoon freshly grated orange peel
Water as necessary
½ cup dark rum or brandy

Combine the first 5 ingredients in a small bowl, mixing well and forming a paste.

Oven Method: Arrange pork loin on a rack in a roasting pan; spread paste over pork loin, coating well. Sear/bake, uncovered, in a preheated very hot oven (450 degrees F.) for 15 minutes. While pork loin is searing, combine remaining orange juice, brown sugar, and orange peel in a small bowl, blending well. Add to pan after roast has begun to brown. Reduce temperature to slow (300 degrees F.); continue to bake, loosely covered with aluminum foil, basting roast with sauce frequently, until meat thermometer inserted into thickest part of roast registers 155 to160 degrees F. (time will vary according to thickness of roast and whether it includes bone). Add water to pan as necessary to prevent juices from burning. Pour rum or brandy over pork roast when thermometer registers 150 degrees F, approximately 1 to 1½ hours after start of roasting. Continue to baste roast with sauce. Allow roast to stand at room temperature for several minutes before slicing with a sharp knife across the grain into thin slices. Garnish each serving as desired.

Grilling Method: Prepare paste and sauce as previously directed. Coat roast as previously directed. Place paste-coated pork loin on grill rack at medium level of charcoal or gas barbecue grill over medium charcoal coals (ash gray and very glowing) or medium setting of gas grill. Sear roast about 5 to 7 minutes; turn (over) roast and sear another 5 to 7 minutes or until outside of roast is browned. Transfer roast to a sheet of heavy-duty aluminum foil; bring foil up around roast forming a pan. Pour orange juice mixture over roast; seal foil tightly. Raise grill rack to highest level. Move charcoal briquettes to outer area of charcoal grill. Or, reduce heat of gas grill to low to medium setting. Open foil; turn and baste roast in foil frequently. Continue grilling for 1 to 1½ hours or until a meat thermometer inserted into the center or thickest part of the roast registers 155 to 160 degrees F. add water as necessary to foil pan to prevent juices from burning. Pour rum or brandy over roast when thermometer inserted into the center of the roast registers 150 degrees F. Serve as previously directed.

One Response to “Roasted or Grilled Savory Pork Loin with Rum”

  1. 1
    Deetta Yoshimori Says:

    i like the taste of pork even if they are full of cholesterol.:

    Remember to head to our new online site

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