October 2025 - Cooking with Rum

          Maple & Rum Glazed Pork Roast

Ingredients:

  • 1 3-pound boneless pork-loin roast, tied at intervals with kitchen twine for even shape
  • 2 tsp. plus 1¼ tsp. Salt
  • 1 C. Maple Syrup
  • 3 Tbsp. Dijon Mustard
  • 3 Tbsp. Apple-Cider Vinegar
  • 2 Tbsp. Dark Rum
  • 1 tsp. Ground Cinnamon
  • ½ tsp. Ground Black Pepper

Directions:

  1. Place oven rack to the lowest position then preheat oven to 375°F. Using 2 teaspoons of salt, sprinkle all over pork roast and allow to sit for 10 minutes.
  2. While oven is preheating, start making the glaze.  
  3. In a medium-size bowl, stir together the maple syrup, mustard, cider vinegar, rum, cinnamon, pepper, and remaining 1¼ teaspoons of salt until completely blended.
  4. Place the pork (fat side down) in a 9×13 inch roasting pan and pour the glaze over the meat. Put in oven and cook for 30 minutes, basting halfway through.
  5. Remove the meat from the oven, turn it fat side up, baste, and return it to the oven.
  6. Cook, basting every 15 minutes, until the meat reaches 150°F with meat thermometer, approximately 30 to 40 minutes.
  7.  Remove roast from oven and allow to rest for 10 to 15 minutes. Slice and serve with additional glaze on the side.  Yields 4 to 6 servings.

               Rummy Mashed Sweet Potatoes

                     with Orange Essence

Ingredients:

  • 4 medium Sweet Potatoes (about 8 ounces each), peeled and cut into a large dice
  • 1 oz. Buttermilk, warmed slightly
  • 1 oz. Orange Juice
  • 1 oz. Dark Rum
  • 2 tsp. Orange Zest
  • ½ tsp. Salt
  • ¼ tsp. Ground Nutmeg
  • 1 Tbsp. Unsalted Butter

Directions:  

  1. Steam the potatoes in a large covered pan fitted with a steamer basket until they are tender, about 8 minutes.
  2. In a large bowl mash the potatoes with the buttermilk, orange juice and dark rum.
  3. Stir in the zest, salt, and nutmeg. Serve the potatoes topped with the butter. Yields 4 servings.