Rum Soaked Pork Loin is the perfect recipe for an easy meal. The meat will soak in the marinade for about three hours, you pop the meat in the oven, and viola… A yummy, boozy dinner straight from Belize.
I have a confession here. The original recipe for this recipe was Rum Soaked Pork Chops. But I gave Mama Foreign Fork a shopping list on cooking day and she came home with some teeny pork loins so… the recipe became Rum Soaked Pork Loin. If you really want to know the truth, I didn’t even know the difference until my dad pointed it out while we were eating dinner #sorrynotsorry. We just don’t eat a lot of pork in my house.
“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”
Picking Rum for Your Rum Soaked Pork Loin
Soaking your meat in alcohol is, for some, a dream come true. I’m not really a meat gal or an alcohol gal (beer chicken is NOT my thing), so it took some convincing to make this recipe. But yeah, it’s a keeper. I used Bacardi on my Pork Loin, because it was the only white rum I had laying around the house. I’m sure there’s some higher quality rums out there that you could use if you prefer. For me, the Bacardi worked just perfectly.
This recipe is sweet from the brown sugar but a little tart from the lime. And it definitely has a nice touch of rum flavor. It’s the perfect combination for a dinner outside on the summer patio. Make yourself a mojito to go with it and you have yourself a feast.
If you liked this recipe for Rum Soaked Pork Loin from Belize, make sure to check out my recipe for Bahama Mamas from the Bahamas. If you make this recipe, post a photo on Facebook or instagram and tag @TheForeignFork and hashtag #TheForeignFork. Leave a comment below to let me know how you like it!
Rum Soaked Pork Loin (Belize)
Ingredients
- 2 pieces of 1 inch thick pork Loins
- ½ cup white rum
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 4 tbsp lime juice
- 1 tbsp brown sugar
- Salt and pepper to taste
Instructions
- Put all ingredients in a bag to marinade and let rest for about 3 hours or overnight.
- Put in a baking dish in the oven and cook for about 40 minutes at 350 until reaches 145 degrees internally.
Leave a Reply