Having a handle on how to cook and prepare meats is one of those skills home cooks endlessly strive to perfect. Hence, me and my constant cultivation of all things chicken plus my recent venturing into the realm of seafood. An area of interest is roasting a marinated meat is a dual-preparation task. Part one-creating an intensely flavorful two-part marinade followed by part two-perfectly roasting the meat to achieve the moistest and most flavorful end result as possible. Do both these things right and you've got a meat dish that keeps on giving.
Being a current resident of Orlando, I am having an outstanding time eating and experimenting with Latin/Caribbean food and flavors. You can't throw a rock around here without hitting a fantastic Cuban cafe, and the Cuban's do pork. Do is emboldened here for a reason. Cuban's just do pork; seemingly effortlessly; seemingly just breathing succulently prepared pig. It is Cuban pork phemonen and accompanying Latin flavors are the dual inspiration feeding the dual skills demonstrated in my Spiced Lime Pork Roast.
Recipe (Serving Size 2.5LB Roast Pork Loin)
- 2.5LB Roast Pork Loin
- Wet Marinade:
- 1 Miller High Life Beer
- the juice of 3 limes
- the zest of 1 lime
- 1 tblsp + 1 tsp honey
- 1 tsp sea salt
- 1 tsp sugar
- 6 minced cloves fresh garlic
- Dry Rub:
- 3 tsp Sea Salt
- 3 tsp black pepper
- 3 tsp cumin
- 2 tsp cayenne pepper, or whatever chili or pepper spice you have
- 2 tsp sugar
- 1 tsp garlic powder
- 1 tsp cinnamon
Let your roast come up to just about room temperature. Mix all the spices for the dry rub in a ziploc bag. Using your hands coat all sides of the roast with the dry rub. Place the spiced roast in your airtight marinading dish. In a small mixing bowl, combine all the wet marinade ingredients and mix with a whisk for about 2 minutes. Pour entire wet marinade over spiced pork roast. Seal air tight and marinate in the refrigerator over night; 24 hours.
Pre-heat the oven to 325 degrees. Remove the pork roast from the refrigerator and let it come up to room temperature as the oven preheats. Place the roast fat side up in your roasting pan and pour 4-6 tblsp. of the wet marinade over the roast and into the pan. Discard the remaining marinade. Roast for 60 minutes at 325 degrees. Pork roast loin should be a pale pink all the way through. Be sure to check before serving. Continue to cook at 3-5 minute intervals if the pork is not fully cooked. When ready, take the roast out of the oven and tent it with tinfoil. Let it rest 10 minutes before slicing or serving.This post is titled Spiced Pork Roast 3 Ways because this pork roast birthed a trio of muy delicisio dishes. The first presentation are slices of the spiced pork roast served here with a spicy jalapeno rice side dish and fresh cilantro.
The second preparation is one I am quite fond of for I think I may have invented something. Behold, The Country Cuban Sandwich.
The third presentation was also inspired by one Orlando's foodie communities; ViMi short for the Vietnamese area on Mills Ave. May I humbly present my Spiced Roast Pork Bahn Mi Sub.
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Mardi @eatlivetravelwrite
March 10, 2010 @ 4:45 pmOh my – we have a ton of pork in the freezer and you are inspiring me to thaw it and cook it up!
PS: Can you add “subscribe to comments” in your plugins so we can follow comment conversations?
Rachel Joyce
March 10, 2010 @ 6:54 pmI will look into comment subscription first thing tomorrow! Thx for the suggestion <3
The Kitchen Masochist
March 10, 2010 @ 8:00 pmOMG, that looks so good. I’m basking in all its porky glory and splendor!
Chili
April 18, 2010 @ 10:00 pmI love the Bahn Mi! Fernch inspired Vietnamese. I make these pork meatball style.
Rachel Joyce
April 19, 2010 @ 11:27 amMardi, I think I did the right plug-in for comments. If not, let me know-LOL!
Thx Kitchen Masochist! Pork has a funny way of inciting excitement.
Chili, as always your dishes are a constant inspiration. I would be lying if I didn’t tell you that staring at your pork meatball Bahn Mi totally fueled me to try my own. ^_^