Cuban Pork Loin Roast


  • Prep Time5 mins
  • Total Time14 hrs 5 mins
  • Makes8 servings
Cuban Pork Loin Roast

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

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


  • 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).

Nutrition (per serving)

Calories 347, Protein 38g, Carbohydrates 2g, Fat 20g, Sodium 861mg.
Excellent source of vitamin B12.


Leftover roast? Turn it into lunches with our Rustic Tortilla Soup with Pork and Lunch Box Cubano recipes.

Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.

This article was originally published on Aug 23, 2018

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