Cuban Pork Loin Roast

Name: Cuban Pork Loin Roast
Prep time: 5 min
Cook time: 14 h
Total time: 14 h 5 min
Yield: 8 servings
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; 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

Prep Time5 mins
Total Time14 hrs 5 mins
Makes8 servings

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

Instructions

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)

Protein 38g, Carbohydrates 2g, Fat 20g, Sodium 861mg.

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