Dinner

Cuban Pork Roast

Cuban Pork Roast
Pinit

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Cuban Pork RoastIngredients:
3 to 4 pound boneless pork loin roast
3 oranges
3 limes
8 cloves garlic
4 tablespoons olive oil, divided
Salt and pepper
1 tablespoon dried oregano

Directions:
Make slits all over roast and insert pieces of fresh garlic. Juice 2 oranges and 2 limes. Mix together orange juice, lime juice, and 2 tablespoons olive oil. Place pork in a large re-sealable bag or in a glass dish. Pour the juice mixture over the pork. Turn to coat. Seal bag or cover dish and refrigerate for 24 hours. Remove roast from marinade. Pat dry and place in a roasting pan. Drizzle roast with the other 2 tablespoons olive oil. Season well with salt, pepper and oregano. Bake in a preheated 350 degree oven in a roasting pan for about an hour or until it reaches an internal temperature of 145 degrees. Cover with foil and let rest 10 to 15 minutes before slicing. You can also grill the roast. Serve the pork with lime and orange wedges or slices.

Notes:
You can also grill roast. Grill on direct heat for a 3 to 5 minutes on each side or until nicely seared. Then move to indirect heat and grill until internal temp of 145 degrees.

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Show Comments (2)

  1. Reply

    Amy Hanten

    May 17th, 2013 at 5:32 PM

    Hi Amanda. Yes, leave the garlic in while roasting or grilling. Hope you love it! We do! -Amy!!

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  2. Reply

    Amanda C.

    May 17th, 2013 at 4:37 PM

    This was super easy to make. I was wondering if you leave the garlic cloves in the roast during cooking or remove them after the 24 hour marinade before cooking? The marinade smells amazing! I can’t wait to taste it.

    0
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