Caribbean Pork Roast

  • Prep 30 min
  • Total 7 hr 0 min
  • Servings 8

Ingredients

  • 1 pork boneless double center loin roast, 2 to 2 1/2 pounds
  • 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 into eighths
  • 1 medium onion, cut into fourths
  • 4 garlic cloves, crushed
  • Salt and pepper to taste
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt

Steps

  • 1
    Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
  • 2
    Heat oven to 325°F. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.
  • 3
    Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness).
  • 4
    Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.

  • Cut calories and fat by using the leanest pork cut—pork tenderloin—and this yummy marinade! Roast uncovered at 450ºF about 20 minutes per pound for medium doneness (160ºF).

Nutrition Facts

Serving Size: 1 Serving
Calories
205
Calories from Fat
80
Total Fat
9 g
Saturated Fat
3 g
Cholesterol
75 mg
Sodium
210 mg
Potassium
400 mg
Total Carbohydrate
5 g
Dietary Fiber
0g
Protein
36 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Vegetable; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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