AllenOK
Executive Chef
I like a lot of exotic recipes. I need to try this one here soon, provided PeppA doesn't put me in the doghouse for not doing another of the Mustard Onion Crusted Pork Loins. Also, if you like Cuban Sandwiches, this is the recipe for the roast pork used in those, along with ham. You'll just need to find a way to thinly slice it.
Cuban-Style Pork Roast
Serves: 8 - 10
1 ½ c fresh juice from bitter oranges
-or- 1 c fresh orange juice mixed with ½ c lime juice
3 T chopped garlic
1 T oregano
2 t salt
1 t cumin
1 t fresh ground black pepper, or to taste
One 4 - 5 # boneless pork loin, center cut
Stir together all ingredients except the pork roast. Place pork in a large ziplock baggie and pour the marinade in. Marinate overnight.
Preheat the oven to 450°F. Discard the marinade and place the roast in the pan. Roast for about 20 minutes, then lower the heat to 350°F. Cook until a meat thermometer reads 150°F, about 50 - 60 minutes. Remove and let rest 10 minutes before carving.
Cuban-Style Pork Roast
Serves: 8 - 10
1 ½ c fresh juice from bitter oranges
-or- 1 c fresh orange juice mixed with ½ c lime juice
3 T chopped garlic
1 T oregano
2 t salt
1 t cumin
1 t fresh ground black pepper, or to taste
One 4 - 5 # boneless pork loin, center cut
Stir together all ingredients except the pork roast. Place pork in a large ziplock baggie and pour the marinade in. Marinate overnight.
Preheat the oven to 450°F. Discard the marinade and place the roast in the pan. Roast for about 20 minutes, then lower the heat to 350°F. Cook until a meat thermometer reads 150°F, about 50 - 60 minutes. Remove and let rest 10 minutes before carving.
