Thursday, April 3, 2008

Garlic and Rum Roast Pork

6 large cloves garlic, peeled
2 small white onions, peeled and coarsely chopped
1 small bunch parsley, bottom stems discarded (about ½ cup loosely packed)
1 tablespoon fine sea salt
1 tablespoon freshly ground black pepper¼ cup dark rum
1/2 cup light brown sugar
1/4 cup freshly squeezed lime juice
1/4 cup olive oil
2 pounds fresh pork tenderloin, about 2 pounds, trimmed of any excess fat

Put the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice in the bowl of a food processor fitted with the steel blade. Process until finely chopped, then drizzle in the oil, pulsing just to combine. Transfer the mixture to a small bowl.

Put the pork in a large bowl or on a platter big enough to hold it with the marinade. Vigorously rub the pork with the marinade, cover, and let marinate in the refrigerator for at least 4 hours or, preferably, overnight.

Place a skillet over medium heat.

Season the pork with salt and pepper and place into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned.

Turn the heat down to low, add the remaining marinade to the pan and partly cover with a pot cover to finish cooking, about 5-6 minutes more.

Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155°F.

Remove the pan from the oven, transfer the pork to a cutting board, and let it rest for 10 minutes.

Carve the pork into ½ -inch-thick slices.