Rolled pork roast Caribbean style

ROLLED PORK ROAST CARIBBEAN STYLE

1 2-3 pound rolled and tied pork roast
1 cup packed brown sugar
2 tbsp dark rum
1 tsp minced garlic
2 tsp ground ginger
2 whole bay leaves, crumbled
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp ground cloves
1/2 cup chicken broth
1/4 cup light rum
1 tbsp flour
1/4 cup fresh lime juice (I like to use Key Lime)

Preheat oven to 375 F. Place pork in a roasting pan. Cook 1 1/2 - 2 hours until a meat thermometer inserted in the center registers 160 F. Remove from the oven and leave the oven on.

In a small bowl, combine sugar, dark rum, garlic, ginger, bay leaves, salt, pepper, and cloves. Cut the strings on the roast and lay it open. Spread with the brown sugar mixture. Return to the oven for 6-8 minutes until the pork is glazed. Transfer to a platter and cover with foil to keep warm.

Pour the drippings from the roast into a saucepan, making sure to scrape up any browned bits. Heat over medium heat, add chicken broth and light rum and heat to boiling. Sprinkle with flour and whisk to blend. Heat to boiling, whisking constantly about 2 minutes. It is always a good idea to let a roast set for about ten minutes before slicing it. Slice and serve with the sauce.