Recipe for cooking roast pork a la criolla

Recipes from the Caribbean :: Caribbean Main Dish Meats

Criolla (also known as Creole throughout Latin America) refers to the first generation born in a new country. This dish was probably fixed by the first generation of Spanish born in Puerto Rico, using oregano which was brought to the islands from the Mediterranean. This pork roast is traditionally made with fresh ham.

1 (3 pound) boneless pork single loin
    roast or boneless fresh ham roast
    (inside round), netted or tied
1 Tbsp. freshly ground black pepper
6 garlic cloves, crushed
1 tsp. oregano
1 1/2 Tbsp. olive oil
1 1/2 Tbsp. vinegar
1 Tbsp. salt

In a small bowl, mix together all seasonings, then rub this mixture on all surfaces of the pork roast. Place roast in shallow pan and roast at 350 degrees fahrenheit for 1 to 1 1/2 hours or until meat thermometer inserted reads 160 degrees fahrenheit. Remove roast from oven; let rest 5-10 mins. before slicing to serve.

Serves 8.

NOTE: Use leftovers for Cuban Sandwiches.