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. This is a great fall recipe in that the pork is cooked in the oven, not on a grill. You’ll warm your kitchen – and there’s something magical about a warm kitchen in the fall.
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.
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.