Latin Pork with Lime Marinade
- 2 1/2-pound to 3-pound center-cut pork loin roast, trimmed of visible fat
- Spice Rub:
- 2 tablespoons cumin seeds
- 1 1/2 tablespoons whole black peppercorns
- 1 1/2 tablespoons coriander seeds (or 1 teaspoon ground coriander)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Lime Marinade:
- 1/4 cup olive oil
- 1 tablespoon minced jalapeno chilies, seeded (optional)
- 2 tablespoons minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup lime juice (fresh or bottled)
- 3 tablespoons chopped fresh cilantro, packed
- 1 tablespoon fruit flavored vinegar or wine vinegar
- Add cumin, peppercorns, and coriander or coriander seeds to a small nonstick frying pan over medium heat. Stir and cook until the spices are toasted and very fragrant (a few minutes). Let cook for 5 minutes more, then add to blender, spice grinder, coffee grinder, or small food processor. Add to a small bowl and stir in sugar and salt. Rub the spice mixture all over the outside of the pork roast and place it in a gallon-sized resealable plastic bag.
- Add marinade ingredients to 4-cup measure and stir to blend well.
- Pour marinade into the plastic bag, remove any excess air, and place bag with roast into a medium bowl. Chill in refrigerator overnight.
- Start grill, or preheat oven to 450 degrees. Remove pork roast from marinade and, if using the oven, place it on a rack in a small roasting pan. Roast 25 minutes. Reduce temperature to 300 degrees and continue to bake for about 40 minutes more (if using a meat thermometer, it should read around 155 degrees when inserted in the center of pork roast). If grilling, use indirect heat and remove when meat thermometer registers about 155-158 degrees.
- Set pork roast on a serving platter and let rest for 10 minutes. Cut roast into slices in the thickness you prefer.
Per serving (with a third of the marinade being absorbed): 246 calories, 34 g protein, 2 g carbohydrate, 10 g fat, 3.5 g saturated fat, 93 mg cholesterol, 0 g fiber, 201 mg sodium. Calories from fat: 41%.
© 2006 Elaine Magee