Maple Glazed Pork Roast
|Boneless lean pork||1 Pound, trimmed of fat (Shoulder Butt)|
|Garlic||2 Clove (10 gm), sliced|
|Lime juice||2 Teaspoon|
|Dark rum/Orange juice||1 Tablespoon|
|Maple syrup||1 1⁄2 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
With a paring knife, pierce the pork all over; insert the garlic slices into the gashes, then rub the lime juice into the pork.
Combine the rum, maple syrup, and cayenne pepper in a medium size bowl.
Add the pork, turning to coat well.
Cover and refrigerate at least 8 hours.
Turn the pork occasionally in the marinade.
Preheat the oven to 425°F.
Lift the pork from the marinade and place on a rack in a shallow roasting pan.
Roast, uncovered, brushing often with the marinade, for 20 minutes; lower the heat to 350 F and roast another 20 minutes, brushing often with the remaining marinade.
Let the roast stand for 10 minutes at room temperature before slicing.