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Ingredientes
- 3 x Cloves garlic
- 1 Tbsp. Orange zest, grated
- 1 1/2 tsp Dry oregano
- 1 tsp Salt
- 6 whl black peppercorns
- 1 c. Orange juice
- 2 lb Boneless center pork loin roast
- 1/4 c. Fresh lemon juice
Direcciones
- Prep: 10 minutes, Marinate: 1:00, Cook: 1:50.
- Combine first 5 ingredients in a food processor or possibly blender and blend till finely minced. Add in half the orange juice and process. Pierce pork all over with a sharp knife or possibly fork. Place pork roast in a large Dutch oven or possibly flameproof casserole dish.
- Rub garlic mix over. Cover and marinate in refrigerator 1 hour. Preheat oven to 325 F. Pour remaining orange and lemon juice around pork. Cover Dutch oven, place in oven and roast 20 min per lb., basting occasionally. Transfer pork to a large baking pan. Set Dutch oven aside, reserving pan juices. Increase oven temperature to 400 F. Roast pork about 30 min, uncovered, till brown and thermometer inserted into center registers 160 F. Remove from oven, tent loosely with foil and let stand 10 min. Place Dutch oven with pan juices over medium high heat and bring to a boil. Simmer 5-7 min till liquid is reduced by about one half.
- Slice pork roast across the grain and serve immediately with sauce.
- This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1037g | |
| Calories 1221 | |
| Calories from Fat 420 | 34% |
| Total Fat 46.56g | 58% |
| Saturated Fat 15.95g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 389mg | 130% |
| Sodium 2649mg | 110% |
| Potassium 3617mg | 103% |
| Total Carbs 35.57g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 22.69g | 15% |
| Protein 156.98g | 251% |
