5 to 6 lb. center cut pork loin
1 c. brown sugar
2 tbsp. dark rum
2 tsp. garlic, finely chopped
2 tsp. ground ginger
2 tsp. ground cloves
1 bay leaf, crumbled
1 tsp. salt
1/4 tsp. black pepper
2 chicken bouillon cubes
2 c. hot water
2 tsp. cornstarch
2 tbsp. cold water

Preheat oven to 350 degrees. Score fatty side of roast diagonally in one inch squares. Place in roasting pan, bone side down. Roast one hour at 350 degrees. While roasting, mix, in a blender, brown sugar, rum, garlic, ginger, cloves, bay leaf, salt and pepper until smooth. Remove roast from oven; drain juices and reserve. Spread paste mixture over fatty side of roast. Bake an additional 30 minutes until crusty and brown. Skim fat from reserved juices and place in saucepan. Add bouillon cubes and hot water; boil. Dissolve cornstarch in cold water and add to juice, stirring briskly. Serve roast with sauce on the side. Roast may be prepared on grill by spreading 1/2 of the paste mixture on the roast and grill covered 2 1/2 to 3 hours. Baste every 30 minutes with remaining paste. Yield: 6 to 8 servings.