How to Make Cuban Pork Roast II - A Step-by-Step Guide

If you're a fan of bold and flavorful dishes, then you'll love this Cuban Pork Roast II recipe. This dish features succulent pork loin marinated in a blend of zesty spices and acidic ingredients, resulting in a dish that is sure to satisfy your taste buds. Whether you're hosting a dinner party or simply looking to elevate your weeknight meals, this recipe is a surefire way to impress your guests or family.

The key to this recipe is the marinade, which infuses the pork with a myriad of...

Read more

Ingredients

  • 5 pounds boneless loin pork roast
  • 6 cloves crushed garlic
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon dried dill weed
  • ½ teaspoon dried oregano
  • 1 cup dry red wine
  • 10 cloves garlic

Information

  • Servings: 8
  • Yield: 8 servings

  • In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Transfer meat to a Dutch oven. Make eight to ten 1 inch deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.
  • Roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 145 degrees F (63 degrees C).
  • Nutrition

    633 cal.

    • Total Fat: 40g
    • Saturated Fat: 14g
    • Cholesterol: 170mg
    • Sodium: 121mg
    • Total Carbohydrate: 3g
    • Dietary Fiber: 0g
    • Total Sugars: 0g
    • Protein: 57g
    • Vitamin C: 3mg
    • Calcium: 31mg
    • Iron: 2mg
    • Potassium: 1154mg