Recipe: Pork roast with mojo criollo
- 1 pork rib roast rack (about 8 ribs, or 4 lb/1.8 kg)
- 2 cloves garlic, slivered
- ½ cup orange juice
- ¼ cup each lime juice and lemon juice
- 2 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp pepper
- ¾ cup sodium-reduced chicken broth (approx.)
1 Cut several slits around pork; insert garlic into slits. Place roast in large resealable plastic bag. In glass measure, whisk together orange juice, lime juice, lemon juice, oil, oregano, cumin, and pepper; pour over pork and seal bag. Place in large bowl and refrigerate, turning occasionally, for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
2 Place roast and marinade in roasting pan; cover and roast in 325°F (160°C) oven for 1 hour. Uncover and roast, basting several times, until meat thermometer registers 160°F (71°C), about 1 hour. Broil until golden, about 3 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing between ribs.
3 Meanwhile, skim fat from pan juices; add enough of the broth to make about 1 cup, adding more for less-tangy sauce, if desired. Keep warm until serving with roast.
Makes about 8 servings.
Nutrional information per serving: about 352 cal, 34 g pro, 22 g total fat (6 g sat. fat), 3 g carb, trace fibre, 89 mg chol, 151 mg sodium. % RDI: 4% calcium, 13% iron, 12% vit C, 4% folate.
Also, try these...
Saucy pork medallions
Pork tenderloin with sticky lime glaze
Butterflied mustard garlic pork
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Excerpted from Canadian Living: The International Collection by The Canadian Living Test Kitchen. Copyright © 2011 by Transcontinental Books. Copyright © 2011 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved.