Friday, July 06, 2007

Cuban Pork Roast

3 lb boneless pork roast

Marinade:
Grated rind & juice from one orange
Grated rind & juice from one lime
6 gloves garlic, finely chopped
1/4 cup olive oil
1 tsp salt
1/2 tsp fresh ground black pepper
one bay leaf
1/2 tsp oregano

Place roast in plastic bag with marinade & let marinate for at least 2 hours at room temp or in the refrigerator for 6 hours.

Remove meat from marinade & pat dry. Heat some olive oil in a heavy pot with a lid and brown the roast on all sides over high heat (about 4 minutes/side). Add the marinade and some sherry to the roast, lower heat, and cover. Let simmer 2-3 hours or until tender.

Remove roast to a cutting board. Mix up some sherry and 1 tbl cornstarch and thicken the sauce. Taste and correct seasoning. This is also very good if you add some orange marmalade to the sauce.

Serve with black beans & rice.

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