Recipe for cooking citrus-marinated pork roast

Recipes from the Caribbean :: Caribbean Main Dish Meats

1 c. orange juice
1/4 c. lime juice
1 (3 pound) boneless pork loin roast
3 cloves garlic, minced
1 tsp. dried oregano leaves
1/2 tsp. coarsely ground pepper
1 large onion, chopped
2 stalks celery, sliced
1 large carrot, sliced
1 tsp. salt
1/2 c. orange juice

Mix 1 c. orange juice and the lime juice; pour over pork roast in non-reactive bowl. Cover and refrigerate, turning pork occasionally, at least 4 hours.

Remove pork from juice, reserving juice. Pat pork dry. Mix garlic, oregano and pepper; rub in an even way over pork. Place onion, celery and carrot in shallow roasting pan; sprinkle and distribute with salt. Pour reserved juice over vegetables. Place pork on top of vegetables. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered or without a lid at 325 degrees fahrenheit, spooning juices over pork occasionally, until thermometer registers 170 degrees fahrenheit, about 2 1/2 hours.

Remove pork; cover with aluminum foil and let stand 15 to 20 mins. before carving. Place vegetable mixture and 1/2 c. orange juice in blender container. Cover and blend on med.-high speed, stopping blender occasionally to scrape sides, until well blended, about 1 minute. Heat to boiling.

Serve with pork.

Yields 8 to 10 servings.