Cuban Glazed Pork Loin
Ingredients
Ingredients:
- 3 1/4 - 3 1/2 pound pork loin roast, boneless
- 1 lime
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 tablespoon garlic, minced
- 1 tablespoon olive oil
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium sweet potatoes, peeled and cut into chunks (optional)
- 1 large red onion, cut into 1-inch wedges (optional)
Instructions
Directions:
- Preheat the oven to 350°.
- Arrange the pork roast in the center of a shallow roasting pan.
- Grate the zest of the lime into a small bowl.
- Juice the lime and add 1 tablespoon to the bowl; reserve remaining juice for another use.
- Stir the remaining ingredients into the bowl.
- Spread the citrus mixture over the surface of the pork.
- Surround the pork with the sweet potatoes and onion if desired.
- Roast 20 minutes per pound or about 65 to 70 minutes until the internal temperature on an instant read thermometer reaches 145°.
- Remove from oven and let the roast rest for 10 minutes.
- Slice slightly over a third of the roast, surround with roasted vegetables if desired and serve.
- Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additional meals.
COOK’S TIP: This recipe gives directions to make the soup on the stove, but Barb says she simmers it in the crock pot. She also adds a can of corn to the ingredients.
Use leftovers for upcoming meals of Pork Tetrazzini and Southwestern-style Pork Tortilla Soup.
Notes
Recipe & Photo Source: Pork Be Inspired
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Servings: 12 - 14