- This topic has 1 reply, 1 voice, and was last updated September 17, 2009 at 2:17 am by .
- September 17, 2009 at 2:17 am #276479
Cuban Glazed Pork Loin
1 (3 1/4 to 3 1/2 pound) boneless pork loin roast
2 tablespoons thawed frozen orange juice concentrate
1 tablespoon minced garlic
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 medium sweet potatoes, peeled and cut in chunks (optional)
1 large red onion, cut in 1-inch wedges (optional)
Preheat the oven to 350°F. Arrange the pork roast in the center of a shallow roasting pan.
Grate the zest of the lime into a small bowl. Juice the lime and add 1 tablespoon to the bowl; reserve remaining juice for another use. Stir the remaining ingredients into the bowl.
Spread the citrus mixture over the surface of the pork. Surround the pork with the sweet potatoes and onion if desired.
Roast 20 minutes per pound or about 65 to 70 minutes (22 minutes per pound if roast is rolled and tied) until the internal temperature on an instant read thermometer reaches 150°F. Remove from oven and let the roast rest for 10 minutes until the internal temperature reaches 160°F. Slice slightly over a third of the roast, surround with roasted vegetables if desired and serve.
Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additional meals.
Makes 4 servings
Use leftovers for upcoming meals of Pork Tetrazzini and Southwestern-style Pork Tortilla Soup.
Start with a boneless pork loin, roasted with a citrus-garlic-cumin topping. But, don’t stop there. Make sure to roast extra, turning one cut into three meals.
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