Of Food And Love: Cuban-Style Pork Loin Roast

I have a love affair with pork.  Since I started running, beef has NOT been a staple in our house, not that it was before, but now, it’s really not.  Beef and I do not mix.  So, we eat a lot of chicken, turkey and pork.

This is another delicious recipe from that magazine!!  hahah.  I’ve found that some of the tastiest recipes have very little ingredients and most, if not all, of them I have in my cupboard.

Buy a nice boneless pork top loin roast, roughly 1.5lbs.  I cut mine in half so the marinade could sink in nice and deep.  Also, we only eat about half, so I stuck the other half, marinade and all, in the freezer.

Once your marinade is mixed, place the loin roast in a plastic bag and pour the mixture in, seal it and stick it in the fridge for about 3 hours.
You can cook this on the bbq, it will take 40-60 minutes (make sure the inside temp reads 145 degrees).  I used my trusty cast iron skillet.  I seared the outside and then slowly cooked it for 30-40 minutes.

We love asparagus and my kids can’t live without my fried potatoes, so that’s what we had with this beauty.

A perfect meal for the up and coming summer months.  The roast will do you good with its leftovers too.  Make paninis or just a nice, cold pork sandwich.  We had just enough left from this roast for D to take a sandwich with him to work the next day.  It was so, so delicious.  The flavor is soft, yet absolutely there.  *sigh*
I really love good food.

Cuban-Style Pork Loin Roast    courtesy of:: Better Homes and Gardens

1.5-pound boneless pork top loin roast (single loin)
1/2 cup orange juice
3 Tb lemon juice (always use fresh!! of course if you don’t have it, then use what you have, but fresh is amazinggg)
1 Tb soy sauce
4 cloves garlic, minced
1 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp ground black pepper

Grilling instructions:
Medium heat.  Place pork, fat side up, on grill rack over drip pan.  Cover and grill for 40-60 minutes (or until the inside registers at 145 degrees).