Calypso Pork Roast

My little brother loves the sauce on this.  Not my favorite... but let's be honest: I'll eat pork tenderloin anytime, anywhere.  It's my favorite meat!

Ingredients:
4 lbs pork tenderloins
2 T olive oil

Paste:
1 1/2 C brown sugar
3 T light dark rum
3 cloves minced garlic
3 tsp ground ginger
1 bay leaf, crumbled
1 tsp each salt and pepper

Sauce:
1/2 c chicken stock
1/4 C light rum
1 T flour
1/4 C fresh lime juice

Garnish with Mango -Lime Salsa

Directions:
Mix "paste" ingredients until a paste forms.
Cover and set aside.
Preheat oven to 400 degrees.
Place tenderloins in large roasting pan greased with olive oil.
Roast until meat thermometer reaches 160 degrees or about 35-45 minutes, depending on thickness of the meat.
Remove from oven.
Increase oven temperature to 450 degrees.
Spread pork with sugar and spice paste.
Continue to roast 8 minutes.
Transfer pork to platter and tent with foil.

Set roasting pan over medium heat.
Add chicken stock and light rum to deglaze the pan.
Sprinkle flour over stock mixture and whisk to blend.
Bring to a boil, whisking constantly.
Add lime juice and boil until thickened slightly, about 2 minutes.
Remove from heat.

Slice the pork into 1/2 inch slices.
Drizzle with sauce and serve.

Serve with Mango Lime Salsa:

Mix together and cover and refrigerate until ready to serve:
1 C canned pineapple juice
4 T fresh lime juice
1 tsp minced garlic
15-20 cilantro leaves
4 T red wine vinegar
1 T curry powder
salt and pepper.
3 ripe mangoes (or one jar ready to eat mango)
1 small red pepper, seeded, diced
1 small green pepper,seeded, diced
1 small red onion, minced.
*I leave out the cilantro!!