Cuban Pork Roast Recipe

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Cuban Pork Roast Recipe

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4 1 1
Publisher Photo
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." —Virginia Cronk, Little Torch Key, Florida
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1 hour + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 or parsley
  • 4 bay leaves
  • 1 boneless pork top loin roast (3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a bowl, combine the first seven ingredients; mix well. 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 1 hour. Uncover; baste with pan drippings. Bake 15 minutes longer or until a meat thermometer reads 160°. Discard bay leaves. Let roast stand for 15 minutes before slicing. Yield: 12 servings.
Originally published as Cuban Pork Roast in Light & Tasty April/May 2002, p51

Nutritional Facts

3 ounce-weight: 168 calories, 6g fat (2g saturated fat), 66mg cholesterol, 88mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat.

  • 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 or parsley
  • 4 bay leaves
  • 1 boneless pork top loin roast (3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a bowl, combine the first seven ingredients; mix well. 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.
  2. 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 1 hour. Uncover; baste with pan drippings. Bake 15 minutes longer or until a meat thermometer reads 160°. Discard bay leaves. Let roast stand for 15 minutes before slicing. Yield: 12 servings.
Originally published as Cuban Pork Roast in Light & Tasty April/May 2002, p51

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angelasandoval User ID: 2401339 60012
Reviewed Jan. 26, 2011

"The flavor of this marinade was excellent but the meat needed to marinate overnight. The two end pieces were the only that had really picked up the flavor."

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