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Cooked by: Chef / Ethnicity: Cuban cuisine / Last Modified: 11/6/2008 / Number of Servings: 1 |
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Directions: Combine first 5 ingredients in a food processor or blender and blend until
finely chopped. Add half the orange juice and process. Pierce pork all over
with a sharp knife or fork. Place pork roast in a large Dutch oven or
flameproof casserole dish.
Rub garlic mixture over. Cover and marinate in refrigerator 1 hour. Preheat
oven to 325øF. Pour remaining orange and lemon juice around pork. Cover
Dutch oven, place in oven and roast 20 minutes per pound, basting
occasionally. Transfer pork to a large baking pan. Set Dutch oven aside,
reserving pan juices. Increase oven temperature to 400øF. Roast pork about
30 minutes, uncovered, until brown and thermometer inserted into center
registers 160øF. Remove from oven, tent loosely with foil and let stand 10
minutes. Place Dutch oven with pan juices over medium high heat and bring
to a boil. Simmer 5-7 minutes until liquid is reduced by about one half.
Slice pork roast across the grain and serve immediately with sauce.
| Ingredients:
3 Cloves garlic
1 Tablespoon(s) Orange zest; grated
1 1/2 Teaspoon(s) Dried oregano
1 Teaspoon(s) Salt
6 Whole black peppercorns
1 Cup(s) Orange juice
2 Pound(s) Boneless center pork loin
1/4 Cup(s) Fresh lemon juice |
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