*  Exported from  MasterCook  *
 
                            Caribbean Pork Roast
 
 Recipe By     : Catering Site
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    To 2-1/2-Pound Boneless Pork Roast
    1      Cup           orange juice
      1/2  Cup           lime juice
    1 1/2  Teaspoons     ground cumin
    1 1/2  Teaspoons     red pepper sauce
      3/4  Teaspoon      ground allspice
    1      Medium        green bell pepper -- cut into eighths
    1      Medium        onion -- cut into fourths
    4      Cloves        garlic -- crushed
                         Salt and pepper
    1 1/2  Teaspoons     sugar
      1/2  Teaspoon      salt
 
 We used a rolled roast, composed of 2 boneless loins tied together for this
 recipe.  If a single loin roast is used, the cooking time will be about 25
 minutes per pound.  Heavy, resealable, plastic food storage bags are great for
 marinating meat and vegetables.  They can be used in most recipes that call
 for marinating food in glass or plastic bowls.  Just be sure to place the bag
 in a dish, in case it leaks.  Trim fat from roast pork.  Pierce pork deeply
 all over with meat fork or skewer.  Place pork in heavy resealable plastic
 food-storage bag.  Place remaining ingredients except salt and pepper, sugar
 and 1/2 teaspoon salt in blender or food processor.  Cover and blend until
 smooth.  Pour blended mixture over pork.  Seal bag; place in dish.
 Refrigerate at least 4 hours but no longer than 24 hours, turning bag
 occasionally.  Heat oven to 325 degrees.  Remove pork from marinade;
 refrigerate marinade.  Sprinkle pork with salt and pepper.  Place pork on rack
 in shallow roasting pan.  Insert meat thermometer so tip is in center of
 thickest part of pork and does not rest in fat.  Roast uncovered 1-3-4 to
 2-1/4 hours for medium doneness (160 degrees).  Remove pork from pan.  Cover
 and let stand about 15 minutes before slicing.  Pour marinade into 1-1/2-quart
 saucepan.  Stir in sugar and 1/2 teaspoon salt.  Heat to boiling; reduce heat.
 Simmer uncovered about 5 minutes, stirring occasionally, until mixture
 thickens slightly.  Serve sauce with pork.  8 servings
 
 Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>
 
 
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