More Great Recipes: Pork

Cuban Pork Roast


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

5 garlic cloves
2 tablespoons grated orange peel
1 tablespoon oregano
2 teaspoons salt
12 whole black peppercorns
2 cups orange juice, divided
4 to 5 pound rib-end pork loin roast
½ cup lemon juice


1. Combine first ingredients in a food processor; finely chop. Add ½ cup of the orange juice to the food


processor; blend.


2. Deeply pierce roast all over. Put roast in a Dutch oven and rub with garlic and orange juice mixture;


cover and let stand for a minimum of 2 hours.


3. Preheat oven to 350 degrees.


4. Pour remaining 1½ cups of orange juice and the lemon juice around the roast (not over it); cover and


bake 1 hour and 20 minutes, basting 2 to 3 times with juice from around roast. Transfer roast to baking


sheet (reserve pan drippings).


5. Increase oven to 400 degrees and place baking sheet with roast into oven; bake, uncovered, for 30


minutes. Remove roast from oven, cover loosely with foil, and let stand 10 minutes.


6. Bring pan juices in Dutch oven to a boil and reduce to 1 cup (it will thicken).


7. Carve meat and serve with sauce.


Pairs Well With


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