Ingredients:
2 -2 1/2 lbs boneless pork loin roast
1 medium green bell peppers, sliced
1 medium onions, cut into 8 wedges
1 1/2 cups orange juice
1/2 cup lime juice
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon hot pepper sauce
3/4 teaspoon ground allspice
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
For marinade, combine bell pepper, onion, orange juice, lime juice, garlic, cumin, hot pepper sauce and allspice in blender or food processor. Cover and blend or process until smooth. Remove and refrigerate 1 cup to use for sauce later.
Using long meat fork or skewer, pierce pork roast deeply all over. Place roast in a plastic ziplock bag. Pour unreserved marinade over roast; seal bag. Refrigerate for 6-12 hours, turning bag occasionally.
Heat oven to 325 degrees F. Remove roast from marinade, discard marinade. Sprinkle roast with salt and black pepper.
Place roast on rack in shallow roasting pan. Roast, uncovered, 45 minutes to 1 hour. Remove from oven. Cover with foil; let stand for 15 minutes before slicing.
Meanwhile, combine reserved 1 cup marinade, sugar and 1/2 teaspoon salt in medium saucepan. Heat to boiling; reduce heat. Simmer, uncovered, for 5-10 minutes or until mixture thickens slightly, stirring occasionally. Serve with pork.
Servings: 8
Time preparation: 15 min.
Time total: 75 min.