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Cuban Pork Roast

Cuban Pork Roast
A citrus and spice marinade seasons this moist, tender roast. "The pork is flavorful but mild, so everyone likes it," says Virginia Cronk of Little Torch Key, Florida. "You can serve it Cuban-style with black beans and rice, or make a traditional Cuban sandwich of pork, ham, Swiss cheese, tomatoes, lettuce, mustard, mayonnaise and dill pickle."
12 ServingsPrep: 10 min. + marinating Bake: 1 hour + standing

Ingredients

  • 1 cup lime juice
  • 1 cup orange juice
  • 10 garlic cloves, minced
  • 4 teaspoons ground cumin
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 2 tablespoons minced fresh cilantro
  • 4 bay leaves
  • 1 boneless pork top loin roast (3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, combine the first seven ingredients. Pour half of
  • the marinade into a large resealable plastic bag; add the pork
  • roast. Seal bag and turn to coat; refrigerate for 2 hours.
  • Refrigerate remaining marinade.
  • Drain and discard marinade from pork. Place roast in an ungreased
  • 13-in. x 9-in. baking dish. Pour reserved marinade over the roast.
  • Sprinkle with salt and pepper.
  • Cover and bake at 350° for 45 minutes. Uncover; baste with pan
  • drippings. Bake 15 minutes longer or until a thermometer reads
  • 145°. Discard bay leaves. Let roast stand for 10 minutes before
  • slicing. Yield: 12 servings.
© Taste of Home 2012

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Cuban Pork Roast (continued)

Nutrition Facts: One serving (3 ounces cooked pork) equals 168 calories, 6 g fat (2 g saturated fat), 66 mg cholesterol, 88 mg sodium, 1 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012