Guadeloupe, International Cuisine, Pork





1⁄4 cup water
80 gm Onion, finely chopped
2 Garlic cloves, crushed
3 tbls Lime juice
1 tbls Olive oil
1 Scotch Bonnet, finely chopped
1⁄2 tsp dried Thyme
1⁄4 tsp salt
1⁄8 tsp pepper
750 gm boneless Pork loin roast
1 cup Beef stock, divided
2 tsp Castor Sugar
1⁄4 tsp dried Thyme, crushed
1 tbls Cornflour
2 tbls Parsley, chopped



  1. Make marinade, combine Water, Onion, Garlic, Lime juice, Olive oil, Scotch Bonnet, 1/2 tsp crushed dried Thyme, salt & Pepper.
  2. Place Pork loin in a plastic bag & pour the marinade over. Close the bag securely & put the meat in a bowl in the fridge for 6 hours, occasionally rotating the bag to allow the marinade to coat the meat.
  3. About 10 mins before the marinating is finished, preheat the oven to 170 c.
  4. When finished marinating, remove Pork loin from bag & put it on a rack in a roasting pan, while setting aside the marinade.
  5. Roast the loin for at least 50-60 mins or until your desired doneness
  6. Remove meat from the pan & cover with foil, letting it stand for 10 mins.
  7. Meanwhile strain the remaining marinade into a small sauce pan.
  8. Deglaze pan with 1/2 cup of the Beef stock, then pour this broth mixture in with the strained marinade, along with the 2 tsp sugar & the 1/4 tsp of crushed dried Thyme.
  9. In a small container combine the rest of the beef broth with the Cornflour, then add this to the sauce pan, cooking & stirring until thickened & bubbly, about 5 mins. Stir in the Parsley, then remove from heat.
  10. Slice the pork & serve it with the sauce.