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
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.
Heat oven to 325 degrees
F. 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 degrees F., 45 minutes to 1
hour. Remove from oven. Cover with foil; let stand for 15 minutes
before slicing.
Meanwhile, combine reserved
marinade, sugar and 1/2 teaspoon salt in medium saucepan. Heat
to boiling; reduce heat. Simmer, uncovered, for 5-10 minutes
or until mixture thickens slightly, stirring occasionally. Serve
with pork.
