Thursday, April 18, 2013

Cuban Roast Pork Loin

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.
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