Roast Loin of Pork with Lime Cream Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Everything on the Table

By Colman Andrews

Published 1992

  • About


  • 1 boneless pork loin (approximately 3 pounds)
  • 4 limes
  • 1 12-


Puhcture pork loin well with a fork on all sides, 20 or 30 times in all, then place in a nonreactive dish just large enough to hold it.

Grate zest off the limes on the finest holes of a grater, then halve the limes and squeeze their juice into a small saucepan. Add the grated zest and the marmalade. Add salt and pepper to taste. Cook gently over a low flame, stirring well, until marmala