Black Swan Recipes

Pork Roast with Jaipur Lime Sauce

• 1/3 cup Jaipur Lemon Grass-Ginger-Garlic Dressing
• 1 pork tenderloin, about 2 pounds
• 1/4 cup firmly packed brown sugar
• 2 tablespoons dark rum
• 1 clove crushed garlic
• 1 bay leaf
• 2 tablespoons soy sauce
• 2 tablespoons Jaipur Lemon Grass-Ginger-Garlic Dressing 
• 1/2 cup chicken stock or canned chicken broth
• 1/4 cup light rum
• 3 tablespoons Jaipur Lemon Grass-Ginger-Garlic Dressing 
• 1 tablespoon corn starch
• 1 tablespoon lime zest
• 1/4 cup fresh lime juice

Marinate pork tenderloin in 1/3 cup Jaipur Lemon Grass-Ginger-Garlic Dressing for 1 hour.

Preheat oven to 375^oF.  Place pork in large roasting pan.  Roast until meat thermometer inserted into center registers 160^oF., about 1-1/2 hours.  Increase oven temperature to 450^oF.  Mix sugar, dark rum, garlic, bay leaf, soy sauce, and 2 tablespoons Jaipur Lemon Grass-Ginger-Garlic Dressing in a medium bowl.  Spread over pork.   Continue roasting 10 minutes longer.  Transfer pork to platter.  Set roasting pan over medium heat.  Add chicken stork, light rum, and3 tablespoons Jaipur Lemon Grass-Ginger-Garlic Dressing.  Bring to a boil, scraping up any browned bits.  Mix corn starch and lime zest with the fresh lime juice.  Add to chicken stock mixture, whisk to blend.  Bring to boil, whisking constantly, and boil until thickened, about 2 minutes.

Slice pork.  Serve, passing sauce separately.