Marinated Roast Pork Loin

Brought to you by FoodFit
This recipe serves: 6-8
Preparation time: 25 minutes
Cooking time: 1 hour 30 minutes

For the marinade:
one 3-pound boneless pork loin roast
4 cloves garlic, peeled and minced
1 teaspoon salt
1/2 teaspoon ground, dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground bay leaves
1/2 cup sour orange juice or 6 tablespoons fresh lime juice plus 2
tablespoons fresh orange juice
3 tablespoons dry sherry
1 large onion, thinly sliced
spray olive oil

For the garlic citrus sauce:
1/4 cup olive oil
8 cloves garlic, cut crosswise into paper-thin slices
3/4 cup fresh sour orange (or 1/2 cup fresh lime juice and 1/4 cup
fresh orange juice)
1/2 cup chicken or vegetable stock or water
3 tablespoons chopped, fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon ground, dried oregano
1/2 teaspoon freshly ground black pepper
salt to taste


For the marinade:
Trim any excess fat off the pork roast. Make shallow slits in the
pork all over, using the tip of a knife.
Mash the garlic, salt, oregano, cumin, pepper and bay leaves to a
paste in a mortar and pestle or with a heavy knife on a cutting board.
Rub this mixture all over the roast, forcing it into the slits. Place
the roast in a plastic bag with the sour orange juice, sherry and
onion. Marinate overnight in the refrigerator, turning a few times.

For the garlic citrus sauce:
Heat the olive oil in a small saucepan over medium heat. Add the
garlic and cook until fragrant and a pale golden brown. Do not let the
garlic brown too much or it will become bitter.
Remove the pan from the heat and stir in the sour orange juice (or
lime and orange juice), stock and spices. Bring the sauce to a boil.
(Be careful, the mixture may sputter.) Briskly simmer the sauce for 3
minutes to mellow the flavors. Correct the seasonings, adding salt to
taste. Let the sauce cool to room temperature, then stir in the
cilantro.

To cook the pork:
Preheat the oven to 400 F.
Drain the roast, reserving the marinade. Lightly spray roast with
oil and place in a heavy non-stick roasting pan. Roast the pork for 20
minutes, turning with tongs to ensure even browning.
Reduce the heat to 325 F. Pour the reserved marinade and onions
over the pork. Continue roasting the pork until browned and cooked, 1
hour to 1 1/4 hours, basting with pan juices from time to time. The
pork is ready to eat when the internal temperature reads 160 F on a
meat thermometer, but Cubans like their pork really well done, about
180 F. Let the roast stand for 5 to 10 minutes before carving.
Meanwhile, reheat the garlic citrus sauce and readjust the seasoning.
Serve with 2 slices of the roast pork.


Nutrition Facts Serving size: 2 slices pork 2 tablespoons sauce Calories
340 Total Fat 16 g Saturated Fat 4 g Protein 37 g Total Carbohydrate 7 g
Dietary Fiber 0 g Sodium 524 mg Percent Calories from Fat 45% Percent
Calories from Protein 45% Percent Calories from Carbohydrate 9%

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