1/2 cup orange juice
1/4 cup lime juice
2 tablespoons chopped garlic
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1 (2 pound) boneless pork loin roast, tied


1. In a small bowl, combine juices, garlic, oregano, salt and pepper. Pour over roast and refrigerate overnight.
2. Preheat oven to 350 degrees F. Place pork in a rosting pan, reserving marinade. Roast about 50 to 60 minutes, or until internal temperature reaches 165 degrees F on a meat thermometer. Let roast rest for 10 minutes after remiving from oven.
3. In a small saucepan, bring reserved marinade to a boil. Carve roast in thin slices, pour reserved marinade over roast and serve.

Have your butcher leave a bit of the fat on the roast when tying it, to keep it juicy while roasting.

Cuban Style Roast Pork
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