Citrus Pork Roast

My 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