Cuban Pork Roast

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February 25, 2010 by Flora Dawn

It is unusual for me to read, let alone love, a cookbook that contains few or no photographs. However, one of my all-time favorite cookbooks is The Gourmet Cookbook. This is a very big yellow book, containing over 1,000 recipes in its 1,040 pages; literally 60 years worth of the best recipes from the now defunct magazine. There are no shiny photographs, no glossy pages, just fabulous, reliable recipes for foods you’ll love. Our favorite pork recipe, Cuban Pork Roast, is found within the pages of this gigantic book. We like to serve it with quinoa, cooked in a rice cooker (just set it for white rice) with vegetable stock and a little cilantro, but for a more traditional meal, rice and beans would be fitting. Try to use fresh citrus juice, but if you don’t have quite enough, make up the difference with bottled or juice from concentrate.

Cuban Roast Pork Loin

I have successfully substituted other fresh citrus juices (lemon, tangerine, etc), just make sure and use about 3/4 a cup altogether. The flavor will be slightly different, depending on what combination of citrus you use.

  • 4 large garlic cloves
  • 1 tsp dried oregano, crumbled
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1 (2-pound) boneless pork loin roast, preferably tied
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 Tb olive oil
  • 1 Tb butter

Marinate the pork:

  1. Using a heavy knife or fork, mash the garlic with the oregano, salt and pepper to make a paste. Rub mixture over pork. Put pork in resealable plastic bag.
  2. Stir together juices and 1 tablespoon olive oil and pour over the pork. Seal bag, pressing out as much air as possible. Marinate pork, refrigerated, turning occasionally, for at least 2 hours and up to 24 hours.

Roast the pork:

  1. Put oven rack in middle of oven and preheat oven to 325.
  2. Lift pork from marinade, reserving marinade.
  3. Heat butter and remaining 1 tablespoon oil in oven-proof pot, over medium heat until foam subsides. Brown pork on all sides; this takes about 8 minutes. Remove pot from heat and pour reserved marinade over pork.
  4. Cover pot and roast about 45 min- 1 hour, or until roast registers 145 F on meat thermometer (this is what the original recipe states, I cook my pork to an internal temp of 160, which is the USDA’s recommendation for pork)
  5. Transfer pork to plate or cutting board and let rest about 10 minutes, internal temperature will rise 5-10 degree; meanwhile boil cooking juices 5-10 minutes. Slice roast and serve with juices.

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