Sunday, July 3, 2011

Citrus Pork Roast

Recipe Image Not AvailableMy favorite way to roast pork loin used to be with red potatoes, sweet potatoes, and a green apple. Yummy, but no longer fitting for the way I eat. I found several recipes similar to this one, all called Cuban Mojito Pork. I'm not sure why, as a Cuban Mojito appears to be made with rum, lime, and mint, not orange juice. This blend makes a delicious roast, though. I will be trying a real Mojito marinade next time I have rum on hand. I'll let you know how it turns out.

3 T oil
½ onion, chopped (2 oz)
4 cloves garlic, crushed and chopped
⅔ c orange juice
3 T lime juice
¾ t cumin
¾ t oregano
1 T chopped fresh cilantro
½ t salt
½ t pepper
2 lb pork tenderloin
  1. Heat oil over medium heat. Cook onions until they begin to turn translucent, about 5 min.
  2. Add garlic and cook an additional 30-60 seconds or until fragrant.
  3. Add juices and spices. Let simmer for 5 min.
  4. Remove from heat and let cool.
  5. Pour cooled mixture into blender and puree until smooth.
  6. Place pork in a resealable bag and cover with puree. Refrigerate overnight.
  7. Pour pork and marinade into slow cooker. Cook on low for 7-9 hours or until the internal temperature reaches 160°F.
  8. Remove from pot and let stand 10 min before slicing.
  9. Reduce marinade and serve with roast.
Nutrition Facts
Serving Size 1 slice
Serving per Recipe 8
Amount per Serving
Calories 301
Total Fat 16.6 g
  Saturated Fat 5.4 g
  Polyunsaturated Fat 2.5 g
  Monounsaturated Fat 7.9 g
Cholesterol 81 mg
Sodium 338 mg
Potassium 530 mg
Total Carbohydrates 4.1 g
  Dietary Fiber 0.3 g
  Sugars 1.9 g
Protein 32.1 g

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