Carribean Roast Pork With Rum Sauce

• 2 pounds pork loin
• 3 tablespoons ginger, chopped
• 3 tablespoons garlic, chopped
• 2 tablespoons allspice
• 1 teaspoon cinnamon
• 2 tablespoons olive oil
• 1 cup dark or light rum
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 1/4 teaspoon ground cloves
• 1 tablespoon worcestershire sauce
• 3 tablespoons soy sauce
• 2 teaspoons brown sugar
• a few drops liquid smoke, or season with smoked salt

1. Preheat oven to 350 degrees.
2. Combine garlic, ginger, olive oil, liquid smoke, soy sauce, allspice, and cinammon in food processor and pulse until a paste is formed.
3. Score roast by making small slits with a knife. Rub spice paste all over roast, making sure to get it into the slits.
4. Roast pork for 50 minutes on a rack, basting every ten minutes with pan juices.
5. While pork is roasting, bring remaining ingredients to a boil in a saucepan. Let boil for a few minutes, then turn down to medium heat until rum reduces and a syrupy sauce remains in the pan.
6. Remove pork from oven and let rest 5 minutes, then pour rum sauce over pork and slice. Or, pour rum sauce over pork and broil for another five minutes for more of a glazed pork experience.

pork loin, ginger, garlic, allspice, cinnamon, olive oil, light rum, apple cider vinegar, ketchup, ground cloves, worcestershire sauce, soy sauce, brown sugar, liquid smoke

Taken from food52.com/recipes/3956-carribean-roast-pork-with-rum-sauce (may not work)