Great Served with roasted sweet potatos!

2-1/2 to 3 Lb Pork Roast
1/4 cup brown sugar
1 Tbs allspice
1 Tbs onion powder
1 Tbs garlic powder
1 tsp thyme
1 tsp salt
1/2 tsp nutmeg
1/4 cup dark rum

Blend all dry spice in small bowl
rub roast with rum and then rub spices into roast

Basting sauce
1 cup chicken stock
1/2 cup orange juice
1/4 cup dark rum
3 Tbs cider vinegar
Combine all basting ingredients in saucepan and simmer for 10 minutes

Grill Pork Roast on grill basting until cooked thru

Serve with Mango-rum sauce-Recipe follows

2 ripe mangos
1 medium onion chopped
1/4 cup mango chutney
1 cup chicken stock
1/4 cup dark rum
1 Tbs hot sauce

Combine all ingredients in saucepan
simmer for 12-minutes
Let cool a little and puree in food processor.

Serve with Pork Roast

Enjoy!

Recipe courtesy
www.chefmiketucson.com

This entry was posted on Sunday, January 6th, 2013 at 9:29 am and is filed under Off Topic. Tags for this post: Restaurant Consultant Private Chef Recipes Mike Neylan Tucson Arizona Diabetic Celiac. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.