Caribbean Pork Roast
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
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.
Heat oven to 325 degrees. 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.
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).
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.
Makes 8 servings