Ingredients:
- 1/4 cup olive oil
- 1 teaspoon oregano
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 3 garlic cloves, minced
- 2 oranges, juiced
- 1 lemon, juiced
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 (2- to 3-pound) pork loin, boneless, center cut
Directions:
- If your pork loin isn’t wrapped in string you can choose to do so. It also works without the string.
- Whisk together the olive oil, oregano, cumin, paprika, garlic, orange juice, lemon juice, salt, and pepper in a bowl. Add the pork loin to the marinade. You can do this in a large plastic bag or in a large bowl, covered with plastic wrap. Place the pork in the refrigerator for at least 8 hours, but ideally overnight. Turn the pork once if you can if it is in a bowl.
- Preheat the oven to 400°F. Add the pork loin to your roasting pan fat side up. Place the pan in the oven and bake for about an hour or until the internal temperature reaches 165°F. The cooking time will vary based on the thickness of the roast.
- Allow the roast to rest for about 10 minutes. Remove the strings if they were in place. Cut the roast into rounds.
- Serve the roast pork with your favorite Cuban sides like rice and beans or plantains, or use slices in a Cubano sandwich.
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