1 (4 lb.) center cut pork loin roast
1 tbsp. kosher salt
1/2 tsp. cayenne pepper
1 cup chicken stock

SUGAR GLAZE:

3 garlic cloves, peeled and minced
1 tsp. ground ginger
1/2 tsp. ground cloves
1 bay leaf
1/8 tsp. cayenne pepper
1/2 cup packed light brown sugar
1 tbsp. dark rum
1/2 lime

Preheat oven to 350°F.

Score fat on roast and rub all sides with salt and cayenne pepper. Place fat side up in roasting pan. Add chicken stock to pan to collect pork drippings.

Roast in 350°F oven until meat thermometer indicates roast is half done (about 85°F).

Meanwhile, make sugar glaze by mashing together the garlic, ginger, cloves, bay leaf and cayenne. Add brown sugar and stir in rum.

Spread this over pork roast and continue cooking until done (internal temperature of 165°F). Remove roast and let rest. Reduce drippings.

Serve with a squeeze of lime juice and pass sauce.

Serves 4 to 6.