Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.
Cuban Pork Loin Roast
By ChatelaineThis article has not been rated yet.
PREP TIME
5 min
TOTAL TIME
14 hrs 5 min
Serves
8
Photo: Erik Putz
Spice up your traditional Sunday roast with the flavours of the Caribbean.
Ingredients
- 3 lb centre cut pork loin roast
- 2 tbsp kosher salt
- 2 tsp sugar
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1/2 tsp chili flakes
- freshly ground black pepper
- 1 tbsp canola oil
Mojo Sauce
- 3 tbsp fresh orange juice
- 1 tbsp fresh lime juice
- 2 tbsp olive oil
- 3 tbsp mint , chopped
- 2 tbsp parsley , chopped
- 2 tsp garlic , grated
- 3 tbsp roast pork juices
Instructions
- Pat pork dry with paper towels. Combine salt, sugar, cumin, oregano, chili flakes and pepper, and rub all over pork to coat.
- Refrigerate pork on a rack over a rimmed baking sheet for 12 to 24 hours. Bring pork to room temperature before roasting.
- Preheat oven to 300F.
- Roast pork for 1 hour and 45 min or until internal temp is 130F. Heat a cast-iron or large heavy frying pan on high. Add oil and swirl to coat. Add roast and brown, turning occasionally, for 4 min or until golden on outside with internal temperature of 135F (temperature will continue to rise about 5 degrees). Let rest 5 to 10 min before slicing. Serve with Mojo Sauce (combine ingredients in a small bowl).
Tip
Leftover roast? Turn it into lunches with our Rustic Tortilla Soup with Pork and Lunch Box Cubano recipes.
Nutrition (per serving)
- Calories
- 347,
- Protein
- 38 g,
- Carbohydrates
- 2 g,
- Fat
- 20 g,
- Sodium
- 861 mg.
- Excellent source of
- vitamin B12
