Citrus Pork

Name: Citrus Pork
Ingredients: 2 -2 12 lbs boneless pork loin roast; 1 medium green bell pepper, sliced; 1 medium onion, cut into 8 wedges; 1 12 cups orange juice; 12 cup lime juice; 4 garlic cloves, minced; 1 12 teaspoons ground cumin; 1 teaspoon hot pepper sauce; 34 teaspoon ground allspice; 1 12 teaspoons sugar; 12 teaspoon salt; 12 teaspoon pepper

12 ingredients

17 steps

Ingredients

2 -2 12 lbs boneless pork loin roast
1 medium green bell pepper, sliced
1 medium onion, cut into 8 wedges
1 12 cups orange juice
12 cup lime juice
4 garlic cloves, minced
1 12 teaspoons ground cumin
1 teaspoon hot pepper sauce
34 teaspoon ground allspice
1 12 teaspoons sugar
12 teaspoon salt
12 teaspoon pepper

Directions

1

For marinade, combine bell pepper, onion, orange juice, lime juice, garlic, cumin, hot pepper sauce and allspice in blender or food processor.
2

Cover and blend or process until smooth.
3

Remove and refrigerate 1 cup to use for sauce later.
4

Using long meat fork or skewer, pierce pork roast deeply all over.
5

Place roast in a plastic ziplock bag.
6

Pour unreserved marinade over roast; seal bag.
7

Refrigerate for 6-12 hours, turning bag occasionally.
8

Heat oven to 325 degrees F. Remove roast from marinade, discard marinade.
9

Sprinkle roast with salt and black pepper.
10

Place roast on rack in shallow roasting pan.
11

Roast, uncovered, 45 minutes to 1 hour.
12

Remove from oven.
13

Cover with foil; let stand for 15 minutes before slicing.
14

Meanwhile, combine reserved 1 cup marinade, sugar and 1/2 teaspoon salt in medium saucepan.
15

Heat to boiling; reduce heat.
16

Simmer, uncovered, for 5-10 minutes or until mixture thickens slightly, stirring occasionally.
17

Serve with pork.