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PREPARE MARINADE AND COOK ROAST:.
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Grind the dried chili and pasilla peppers, peppercorns, cloves, cumin, turmeric, and cinnamon stick in a spice or coffee grinder until fine.
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Place the ginger, green chili, cilantro, garlic, vinegar, rum, salt, and sugar in a blender, and puree.
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Add the ground spices, and pulse quickly.
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Rub the mixture all over the pork loin, and allow to marinate for at least 12 hours in the refrigerator.
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Remove the pork from refrigerator 2 hours before cooking.
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Preheat oven to 325 degrees F & place the spice-rubbed pork loin on a rack set in a roasting pan.
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Roast for approximately 1 hour and 45 minutes or until internal temperature reaches 130 degrees F to 135 degrees F on an instant-read thermometer.
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Allow to rest for 20 minutes (temperature will rise another 10 degrees).
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BASMATI RICE PILAF:.
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Drain the rice in a colander.
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Bring 5 cups water to a boil, add the bouillon cube, and allow it to dissolve.
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Heat the oil over medium heat in a large saucepan.
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When it starts to shimmer, add the cinnamon and cloves, and heat them until they become fragrant.
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Add the bay leaves and onion, and saute until onion becomes translucent.
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Add the drained rice, and cook over medium heat for 3 to 4 minutes more, stirring constantly.
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Add the boiling bouillon and the tomatoes, and season with salt.
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Continue to cook, stirring occasionally and gently, until most of the liquid is absorbed, about 10 minutes.
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Cover, remove from heat, let stand for 15 to 20 minutes, then stir gently with a roasting fork.
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Slice the roast and serve with Pilaf with a chopped salad of cucumber, lettuce, onions, peppers & tomatoes.
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ENJOY!
