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1
To make the marinade, combine water, onion, garlic, lime juice, olive oil, jalapeno pepper, the 1/2 teaspoon of crushed dried thyme, salt & pepper.
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2
Place pork loin in a plastic bag & pour the marinade over the pork loin. Close the bag securely & put the meat in a bowl in the refrigerator for up to 6 hours, occasionally rotating the bag to allow the marinade to coat the meat.
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3
About 10 minutes before the marinating is finished, preheat the oven to 350 degrees F.
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4
When finished marinating, take the pork loin out of the bag & put it on a rack in a roasting pan, while setting aside the marinade.
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5
Roast the loin for at least 50-60 minutes or until desired doneness (at least 165 degrees on a meat themometer).
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6
Remove meat from the pan & cover with foil, letting it stand for 10 minutes.
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7
Meanwhile strain the remaining marinade into a small sauce pan.
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8
Deglaze pan with 1/2 cup of the beef broth, then pour this broth mixture in with the strained marinade, along with the 2 teaspoons of sugar & the 1/4 teaspoon of crushed dried thyme.
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9
In a small container combine the rest of the beef broth with the cornstarch, then add this to the sauce pan, cooking & stirring until thickened & bubbly, about 5 minutes. Stir in the parsley, then remove from heat.
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10
Slice the meat & serve it with the sauce.
