Instructions: Place olive oil in 3-quart saucepan over medium heat. Add garlic and shallots and cook until tender and golden brown. Add cumin, black pepper and curry and cook 1-2 minutes. Add mango juice and rum and cook 1 minute or until alcohol is cooked out. Add molasses and chicken stock. Reduce heat to low and simmer, stirring frequently, 25 minutes. Cool.

Put pork in the bottom of a non-reactive container. Pour approximately 3/4 of the glaze over pork, cover and refrigerate, turning pork occasionally, for 2-24 hours. Place pork on preheated grill and cook, brushing occasionally with reserved 1/4 of glaze, 15-20
minutes or until pork is cooked through with barely pink center.

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