Cuban Roast Pork Loin
Serves 4
4 large garlic cloves
1 teaspoon dried oregano, crumbled
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
2-pound boneless pork loin roast with a thin layer of fat,
optionally tied
½ cup fresh orange juice
¼ cup fresh lime juice
2 tablespoon olive oil, divided
1 tablespoon unsalted butter
1. Using a large heavy knife, mince and mash the garlic
to a paste. Add oregano, salt and pepper and mash together. Rub mixture all
over pork, tied if desired.
2. Put
orange juice, lime juice, and 1 tablespoon olive oil in gallon-sized,
resealable freezer bag and shake to combine.
3. Add
pork to marinade in bag and seal. Refrigerate, turning occasionally, for at
least 2 hours and up to 24 hours.
4.
After marinading pork, lift it from marinade and pat it dry with paper towels.
Reserve marinade.
5. In
3- to 4-quart heavy ovenproof pot with lid, heat butter and remaining 1
tablespoon olive oil over moderate heat until foam subsides.
6.
Brown pork on all sides, about 8 minutes total. Remove pot from heat and pour
reserved marinade around pork.
7.
Cover pot and roast at 325°F. until thermometer inserted diagonally at least 2
inches into center of pork registers 145°F, about 45 minutes.
8.
Transfer pork to a plate and let stand, loosely covered with foil, for 10
minutes, during which time its internal temperature will rise 5°F to 10°F.
9.
Bring cooking juices to a boil and boil until reduced by half, 5 to 10 minutes.
10.
Slice pork and serve with sauce.
NOTE: I
used a pork top loin roast successfully though original recipe specified
center-cut. The combination of orange and lime juices mimics the tang in a
marinade of bitter oranges, which would be used in Cuba. May want to serve with
rice and black beans and a tossed green salad.