Photo: Erik Putz
Spice up your traditional Sunday roast with the flavours of the Caribbean.
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
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
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).
Calories 347, Protein 38g, Carbohydrates 2g, Fat 20g, Sodium 861mg.
Excellent source of vitamin B12.
Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.
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