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Sunday, July 17, 2011

Cuban-Style Pork Roast


From the kitchen of One Perfect Bite...Pork, in one form or another, frequently appears on my dinner table. Like chicken, it has the ability to be broken down into right-sized portions for two or four or more, and that makes it a positive gift for smaller family meals. You've long known of my habit of buying large single pork loins, that I then cut into meal-size portions for family or company dinners. Those loins can still be purchased for about $2 a pound and that makes it possible to prepare an entree for four or more that is really inexpensive. As a matter of fact, I do it all the time. My family will be visiting in August, so I've been experimenting with new ways to prepare these pork loins. I've decided that at least one of our meals should have a Hispanic flair and to that end I've been trying to recreate a meal we had in the Cuban section of Miami a very long time ago. Last night I finally got it right. The roast that I remember had been seasoned with a sour orange marinade that gave the glazed pork a really bright flavor that was assertive without being overwhelming. The authentic version of this dish is made with sour orange juice and that can be difficult to find. You can make a fair imitation of it by combining 2 parts of orange juice with 1 part lemon and 1 part lime juice. That's a bit too assertive for my tastes, so I use 3 parts orange juice to one of lemon. It is best to make the marinade and season the pork at least several hours before roasting. Overnight would be even better. I always tie the loins I plan to roast into a cylinder of approximately even circumference. That helps to assure even cooking of the meat. I cook my pork until its internal temperature measures 140 degrees F on a meat thermometer. At this stage, the meat will be a very pale pink and quite juicy. It is imperative that you allow the roast to rest in a foil tent for 10 to 20 minutes once you remove it from the oven. In keeping with the Cuban theme, I served the pork with a potato and carrot mash and a plain salad of iceberg lettuce and blood red tomatoes. When the children are here, I'll also add Cuban bread and a flan to the evenings menu. I hope you will try this. Those of you who do are in for a treat. Here's the recipe.

Cuban-Style Pork Roast...from the kitchen of One Perfect Bite

Ingredients:
Orange Marinade/Glaze
1 cup sour orange juice
1/2 cup brown sugar
1 tablespoon ginger
1/4 teaspoon cloves
Pork Loin
1 center cut boneless pork loin (2-1/2 to 3 pounds)
1 tablespoon + 1 teaspoon olive oil, divided use
4 teaspoons coarse garlic salt
2 teaspoons coarsely cracked black pepper
2 teaspoons dried oregano

Directions:
1) Combine orange juice, sugar, ginger and cloves in a small saucepan. Simmer for 30 minutes.
2) Using kitchen twine, tie pork loin at 1-inch intervals to form a cylinder of uniform circumference.
3) Combine garlic salt, pepper and oregano in a small bowl; toss to combine. Spread mixture on a work surface. Rub surface of meat with 1 teaspoon olive oil; roll in spice mixture. Wrap meat with clear plastic wrap and refrigerate for several hours or overnight.
4) Preheat conventional oven to 325 degrees F. or preheat convection oven to 300 degrees F.
5) Heat remaining 1 tablespoon olive oil in a large, heavy ovenproof skillet over high heat until oil begins to shimmer. Add pork; sear well, about 5 minutes per side, using tongs to roll meat until all surfaces are brown. Brush pork with glaze. Transfer skillet to oven and roast for 15 minutes. Brush again with glaze and roast for 20 minutes longer, or until pork reaches an internal temperature of 140 degrees F. Remove from oven. Brush again with glaze. Tent with foil; let sit for 10 minutes before slicing. Yield: 6 servings.







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58 comments :

Pondside said...

With a Dane in the family, pork is often on the menu. I, too, buy the larger loins and cut them for future meals. This recipe sounds intriguing and a nice alternative to my tried-and-true.
Have a wonderful time getting ready for the August visit!

SavoringTime in the Kitchen said...

We make pork frequently also - especially pork tenderloins. I'll bet this marinade work taste wonderful on a tenderloin also! It sounds wonderful.

Gloria said...

This look amazing dear Mary, have a lovely day

Susan........ said...

Goya makes a bottled sour orange marinade that isn't all that bad, Mary, and I do think most markets carry the Goya label. This recipe looks utterly delicious and I also have a freezer full of loin chops and roasts waiting for something like this. Going on the menu soon. I bet it would make great Cubanos for lunch tomorrow.

Ginny said...

This looks delicious!! I don't think I have ever cooked pork in my life, would you believe it?? When it comes to pork roasts, I count on the kindness of dinner invitations of friends.

Food Glorious Food! said...

Great looking roast! I am so gonna try this to impress!! Been thinking to make something with pork loins and this is it! Thanks Mary!

StephenC said...

Perfect temp for pork. I have a very small roast which I will adapt to this tomorrow.

Susan said...

Can't wait to try this recipe. If it is Mary approved, it is perfect.

Lori E said...

How on earth did I lose you from blogs I follow? I am sure I was a follower and just noticed your new post on Twitter and realized you never show up in my list. I now have to backtrack to see what I have missed.

Parsley Sage said...

Ooh! Your family's gonna love that! Can I come to visit in August too? ;)

Barbara said...

We don't eat pork nearly enough. What a gorgeous looking piece of meat, Mary. The glaze/marinade looks marvelous. Family's coming next month (they always demand seafood). No excuses, we'll be trying this.

Jenn said...

They were having a huge sale on pork loin roasts the other day and I was wondering what to do with one :) This sounds delicious!

Dr Dan said...

Second try to comment without the typos I hope...

It looks wonderful. I'm a pork hound so this just went in my to try folder. I'm thinking of this more in a pork tenderloin size for two...

Maris(In Good Taste) said...

Gorgeous roast fit for a feast!

Food, Fun and Life in the Charente said...

Your pork is sooooo cheap, I would eat it every day at that price. This sounds delicious. Diane

That Girl said...

We were eating pork on a regular basis long before it was "the other white meat"

Merisi said...

The recipe sounds so delicious, I shall try this with chicken (I don't eat pork). Thank you for the recipe!

Carol @ There's Always Thyme to Cook said...

Great looking roast, looks delicious! The marinade is so flavorful. Your family will love it.

Daniela said...

In my kitchen the pork is often present, this recipe is very interesting, sign and want to try the recipe. Thanks for visiting. Daniela

From the Kitchen said...

We just picked up roasted pork from the Serb Festival in town but I'll be bookmarking this recipe in my "we love pork" file. Now, back to the soccer game.

Best,
Bonnie

Margaret Murphy Tripp said...

Looks delicious. We love pork roast and I have a Cuban black bean recipe this would go great with! Ugh...why isn't it dinnertime? You're blog makes me hungry!!!

Jennifurla said...

I am truly drooling, great color and My husband will love this.

Pegasuslegend said...

All new to me sounds awesome

yummychunklet said...

This sounds delicious. I bet the roast was so tender!

Jane said...

While your sour orange glaze sounds delicious, I have never had ginger or sugar of any kind on Cuban pork. The key to a good Cuban pork is garlic and oregano!!! My (Cuban) mother's sour orange sauce contained many cloves of garlic, smashed with a mortar and pestle (mocajete)...A similar recipe to hers can be found at http://icuban.com/food/mojo.html
(Three Guys from Miami Cook Cuban)

I know your guests will love your pork...and the Cuban bread and flan (My favorites!!! I had it last night with Bistec Milanesa, arroz amarillo and frijoes negros and of course, cafe con leche...Can you tell I was at a Cuban restaurant?

Tanna at The Brick Street Bungalow said...

We love pork loin recipes! As a matter of fact, Amanda, my daughter, requested a stuffed pork loin that I had prepared after she had grandson #1 a few weeks ago after having grandson #2-- trouble with that is I often use no recipe and make use of whatever is on hand. I did make her another version and she enjoyed it, which warms my heart everytime. This sounds most interesting. Thank you as always, Mary. blessings ~ Tanna

Mary said...

Jane, I am familiar with the book. As a matter of fact, the potato and carrot mash I spoke of comes from there, as does the salad I made. It is an interesting cookbook. Have a great day. Blessings...Mary

PeggyR said...

This looks delicious!

Joanne said...

Citrus and pork really do go so super well together! I think your family is going to be very pleased.

kitty said...

M-m-m this sounds especially delicious! I can't wait to try it for my family, too. Thanks, Mary!

ARLENE said...

Next to chicken, pork loin is my favorite. This sounds wonderful.

Monet said...

I've had such a craving for pork lately. Thank you for sharing another delicious recipe. I hope you had a lovely weekend, and I hope you have an even lovelier week. Many blessings and much love...

Claudia said...

I love "collecting" tenderloins when I can. I also love the ability to create a meal for 2, for 4 or ten with them. Lately I have been doing fruity things with them. This sour orange marinade does sound like a brightener for the pork. Thanks for doing all that leg work!

Terri @ that's some good cookin' said...

You must have read my mind (scarey prospect, watch out for what you find in there). I was just thinking today about what to do with the tenderloins in my freezer. Thanks for sharing such a delicious sounding recipe.

Al Dente Gourmet said...

Oooh...What a gorgeous presentation! The marinade on this sounds amazing--this goes on my list to try :)

Hugs,

Aldy.

The Glamorous Gourmet said...

I haven't made pork in awhile and you have totally inspired me! I look forward to trying this recipe - I think my fam will love it:)

Concetta said...

Hi Mary!
Thank you for visiting Concetta's Cafe - I'm so glad you stopped by!
Your recipe looks amazing and something I would love to make at home for my family.

I am following your wonderful blog now so I don't miss any of your recipes!

<><
Concetta

David said...

Mary... Another great recipe and a nice change from standard pork roast recipes. Looks and sounds delicious! Take Care, Big Daddy Dave

Elaine said...

This looks so delicious, Mary. I love the glaze. Your planned menu sounds perfect.

Au and Target said...

Yummity yum! I bought a meat thermometer last time I was in Spain and cooked pork this weekend. So easy! Now I'm going ot try your recipe.

Chelsea said...

Wow, that orange marinade sounds so awesome and different!

JasmyneTea said...

I love pork with citrus, and I can just imagine how morish it would be as it fell apart in the mouth. Beautiful!

Elin said...

Mary, thanks for sharing with us Cuban style port roast. I have never eaten it this way. Bet it is tasty with those marinade :)
Have a great day,
Elin

Big Dude said...

Great sounding recipe Mary and nice presentation. I've been a 140* pork person for a long time and happy the hear the government has finally caught up.

The Blonde Duck said...

I'll take this and those oatmeal bars, please!

laxsupermom said...

The marinade sounds wonderful! What a great looking roast! Thanks for sharing.

Trix said...

That looks SO good! I love the shiny glaze on it ... and it's going to be amazing with that Cuban bread (I wish I were one of your lucky fam!)

Nuts about food said...

You have very lucky kids Mary! Tell them I said that...although I am sure they already know.

girlichef said...

What a mouthwatering pork roast, Mary! How badly do I want a pork sammich right now? (so badly!)

Epicurea said...

hmmmm, as pork lovers we are constantly on the quest for new recipes. just love the orange marinade!

Sinful Sundays said...

That looks so good! As a Miami native who is absolutely in love with Cuban foods, this pork you made would be right up my alley!

meeshiesmom said...

I have the goya marinade but haven't used it yet. Now I know what it will be great on!

Kim said...

I love this full-of-flavors- pork roast! Perfect in sandwichs...

Faith said...

That orange marinade sounds so tasty, Mary! Love the brown sugar and warm spices in there. I hope your week is off to a wonderful start!

marifra79 said...

Splendida ricetta... un abbraccio

nancy@skinnykitchen.com said...

Mary, looks like a simple and yummy pork recipe. Great for sandwiches too!

T.W. Barritt at Culinary Types said...

Sounds like it will be a delicious feast with family! The marinade sounds delicious.

Maria Dolores said...

Una receta exquisita me ha encantado.
Saludos

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