- 3/4 cup olive oil
- 1/2 cup dark rum
- 1/4 cup soy sauce
- 1 cup brown sugar
- 1/4 cup minced garlic
- 1 tablespoon ground coriander
- 2 teaspoons coarse black pepper
- 2 cups sliced crimini mushrooms
- 1 yellow onion, chopped
- 1 cup dried cranberries
- 1 (8-pound) pork loin
- Water, for roasting
- Flour, for sauce
- Chopped parsley, to garnish
Combine olive oil, rum, soy sauce, sugar, garlic,
coriander, pepper, mushrooms, onions and cranberries in a bowl. Pour over pork loin, cover and marinate in the refrigerator overnight.
Preheat oven to 350° F.
Place roast and marinade in the bottom of a roasting pan. Add water as necessary while it cooks, about 1/4 cup at a time, to keep it from drying out. Roast until the internal temperature taken with an instant-read thermometer is 145° F, about 1 1/2 hours. When pork is done, remove from the oven and let rest for 20 minutes before slicing.
Transfer marinade to a small saucepan and thicken slightly with a bit of flour over medium heat. Slice pork and place on a platter, pour sauce over the top and garnish with chopped parsley.