Okay, it’s confession time. My recent posts of tropical side dishes were leading up to what I truly wanted to share – my delicious Caribbean Colombo Roasted Pork recipe. Unlike some of the Caribbean Pork recipes out there, this one is mild, without the typical heat, spice or Jerk of Island dishes. The brown sugar gives it a sweetness without creating a heavy glaze.
Like the islands themselves, this wonderful pork dish lingers a bit in the oven, giving you plenty of time to sit back, relax and listen to the sounds of steel drum music. Now would be the perfect time to whip up a batch of tropical drinks, close your eyes and imagine far away places. Can you hear the waves caressing the sandy beaches? Their white ripples and airy bubbles appear like lace upon the shore. Skies so blue in contrast to the billowing clouds that do not seem to care where the gently breeze may take them. Come now, let us float away . . .
Caribbean Colombo Roasted Pork
2 tablespoons brown sugar
3 tablespoons curry powder
1 teaspoon cumin
½ teaspoon salt
1/8 teaspoon pepper
1 (4 lb) Boneless pork loin roast
2 large onions, each cut into 6 wedges
2 tablespoon oil
Heat oven to 350-degrees. Meanwhile, peel and slice onions into wedges. Set aside until ready to use.
In a small bowl, combine brown sugar, curry powder, cumin , salt and pepper; mix well. Rub mixture over all sides of pork roast. Place roast in shallow roasting pan.
In medium bowl, combine onions and oil; toss to coat. Place onions around roast.
Bake for 1 ¾-2 hours or until pork is no longer pink in center and internal temperature is 155-degrees.
Remove from oven, cover and let rest 15 minutes before carving.
Your dining excursion is now ready to depart. Serve this delicious pork with a side of Island Rice and some sweet Tropical Caribbean Corn and let the journey begin.
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