Pork Loin with Citrus-Rum Sauce #818 12/06

Categories:
New 2006, pork

2 1/2 lb rolled pork loin
2 tablespoon essence - see below
_____Glaze_____
3 cups orange juice
1 1/3 cup light brown sugar
1 zest of 1 orange
1 teaspoon bay leafs
1/2 teaspoon Cinnamon
2 teaspoon peppercorns
8 whole cloves
1/4 teaspoon allspice
1/4 cup plus 2 TB Myers rum
_____ESSENCE_____
3/4 teaspoon paprika
1/2 teaspoon Salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon thyme

Using your hands, rub Essence all over the pork roast. Put in rotisserie and cook for 1 hour and 20 minutes. Baste with the orange sauce every 15 minutes. For the Sauce, combine all ingredients except the rum in a saucepan and bring to a boil. Continue to cook at a brisk simmer until the mixture has reduced to just over 1 cup and is thick enough to coat the back of a spoon. Remove from the heat, add the rum and set aside to cool.

Contributor: Emeril Lagasse