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Caribbean Pork Roast

Source of Recipe

Terry Ward


List of Ingredients

2 to 2-1/2 pound pork boneless double center loin roast

1 cup orange juice

1/2 cup lime juice

1 1/2 teaspoons ground cumin

1 1/2 teaspoons red pepper sauce

3/4 teaspoon ground allspice

1 medium green bell pepper, cut in 1/8 ths

1 medium onion, cut in 4 ths

4 cloves garlic, crushed

salt and pepper

1 1/2 teaspoons sugar

1/2 teaspoon salt













Recipe

Trim fat off pork. Pierce pork deeply all over with a meat fork or skewer. Place pork in heavy resealable plastic zip-top bag. Place remaining ingred. except and pepper, sugar and 1/2 tsp. salt in blender or food processor. Cover and blend on high speed until smooth. Pour blended mixture over pork. Seal bag; place in a dish. Refrigerate at least 4 hrs. but no longer than 24 hrs., turning bag occasionally.


Heat oven to 325 degrees. Remove pork from marinade; refrigerate marinade. Sprinkle with salt and pepper. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of the thickest part of pork and does not rest in fat. Roast uncovered 1-3/4 to 2-1/4 hrs. or until thermometer reads 155 degrees. Cover and let stand 15-20 min. or until thermometer reads 160 degrees. Remove pork from pan. Cut into slices.


Pur marinade into saucepan. Stir in sugar and 1/2 tsp. salt. Heat to boiling; reduce heat. Simmer uncovered about 5 min., stirring occasionally, until mixture thickens slightly. Serve over pork.


Servings: 8