Cuban Glazed Pork Loin
Courtesy of National Pork Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 70 Min.
Prep Time: 15 Min.
Cook Time: 70 Min.
What you need:
* 3 1/4 to 3 1/2 lb. boneless pork loin roast
* 1 lime
* 2 Tbsp. frozen orange juice concentrate, thawed
* 1 Tbsp. garlic, minced
* 1 Tbsp. olive oil
* 1 1/2 tsp. ground cumin
* 3/4 tsp. salt
* 1/2 tsp. black pepper
* 2 medium sweet potatoes, peeled and cut into chunks (optional)
* 1 large red onion, cut into 1-in. wedges (optional)
* 1 lime
* 2 Tbsp. frozen orange juice concentrate, thawed
* 1 Tbsp. garlic, minced
* 1 Tbsp. olive oil
* 1 1/2 tsp. ground cumin
* 3/4 tsp. salt
* 1/2 tsp. black pepper
* 2 medium sweet potatoes, peeled and cut into chunks (optional)
* 1 large red onion, cut into 1-in. wedges (optional)
What to do:
1. Preheat the oven to 350°F. Arrange the pork roast in the center of a shallow roasting pan.
2. Grate the zest of the lime into a small bowl. Juice the lime and add 1 Tbsp. 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.
3. Roast 20 min. per pound or about 65 to 70 min. (22 min. per pound if roast is rolled and tied) until the internal temperature on an instant read thermometer reaches 145°F. Remove from oven and let the roast rest for 10 min. Slice slightly over a third of the roast, surround with roasted vegetables if desired and serve.
4. Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additional meals.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Grate the zest of the lime into a small bowl. Juice the lime and add 1 Tbsp. 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.
3. Roast 20 min. per pound or about 65 to 70 min. (22 min. per pound if roast is rolled and tied) until the internal temperature on an instant read thermometer reaches 145°F. Remove from oven and let the roast rest for 10 min. Slice slightly over a third of the roast, surround with roasted vegetables if desired and serve.
4. Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additional meals.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 160; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 80mg; Total Carbs: 3g; Fiber: 0g; Protein: 26g; Sodium: 210mg;