Add a bit of the island flavor to your roast with this citrus marinade.

Caribbean Citrus Pork

2 to 2 1/2 pound boneless pork loin roast
1 medium green bell pepper, cut into 8 wedges
1 medium onion, quartered
1 cup orange juice
1/2 cup lime juice
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon hot pepper sauce
3/4 teaspoon ground allspice
Salt
Ground black pepper
1 1/2 teaspoons sugar
1/2 teaspoon salt

1. Using long-tined meat fork or skewer, pierce pork roast deeply all over. Place roast in a gallon-size, self-sealing plastic bag. For marinade, combine bell pepper, onion, orange juice, lime juice, garlic, cumin, hot pepper sauce and allspice in blender or food processor. Cover and blend or process until smooth. Remove and refrigerate (amount for sauce later). Pour remaining over roast; seal bag. Refrigerate for 6 12 hours, turning bag occasionally.
2. Heat oven to 325°F (160°C). Remove roast from marinade, discard marinade; refrigerate reserved marinade. Sprinkle roast with salt and black pepper. Place roast on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 150°F (65°C), 45 minutes to 1 hour. Remove from oven. Cover with foil; let stand for 15 minutes before slicing.
3. Meanwhile, combine reserved marinade, sugar and 1/2 teaspoon salt in medium saucepan. Heat to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until mixture thickens slightly, stirring occasionally. Serve with pork.

Serves 8 to 10.

Nutrition Facts: Calories 200 calories Protein 23 grams Fat 8 grams Sodium 343 milligrams Cholesterol 64 milligrams Saturated Fat 3 grams Carbohydrates 8 grams Fiber 1 grams

Recipe provided courtesy of Pork: The Other White Meat.