Post by bee on Mar 3, 2007 13:46:47 GMT -5
I made this roast today ~ it is excellent and now I cannot wait to make the sandwiches for dinner later tonight. The Cuban bread dough is rising as I speak. I used a Hormel Original Pork Tenderloin with a weight of 1.7 pounds and let it marinate overnight. For the citrus, I used 2 Temple oranges and 1/2 a jumbo Ruby Red grapefruit.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Roast Pork For Cuban Sandwiches
2 lbs. boneless center pork loin roast
3 cloves garlic
1 tsp. salt
1 tablespoon dried oregano
1 cup sour orange juice (If you can't get sour oranges in your area, try equal parts orange and grapefruit or 2 parts orange to one part lemon and 1 part lime)
1 cup minced onion
1/2 cup Spanish olive oil
Mash the garlic and salt together with a mortar and pestle. (A rolling pin on a cutting board works pretty good too.) Add dried oregano, onion and the sour orange to the mash and mix thoroughly. Heat oil in small sauce pan, add the mash to the oil and whisk.
Pierce pork roast as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for two to three hours.
Using a suitable roasting pan or rack, sprinkle remaining marinade over pork and cook uncovered at 325°F. Roast until completely cooked (160°F), about 20 minutes per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Sprinkle some juice onto the pork when you put it in the sandwich.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Roast Pork For Cuban Sandwiches
2 lbs. boneless center pork loin roast
3 cloves garlic
1 tsp. salt
1 tablespoon dried oregano
1 cup sour orange juice (If you can't get sour oranges in your area, try equal parts orange and grapefruit or 2 parts orange to one part lemon and 1 part lime)
1 cup minced onion
1/2 cup Spanish olive oil
Mash the garlic and salt together with a mortar and pestle. (A rolling pin on a cutting board works pretty good too.) Add dried oregano, onion and the sour orange to the mash and mix thoroughly. Heat oil in small sauce pan, add the mash to the oil and whisk.
Pierce pork roast as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for two to three hours.
Using a suitable roasting pan or rack, sprinkle remaining marinade over pork and cook uncovered at 325°F. Roast until completely cooked (160°F), about 20 minutes per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Sprinkle some juice onto the pork when you put it in the sandwich.
