- Prep time
- 10 minutes, plus 12 hours marinating
- Cook time
- 1½ hours
- 6-8 servings
This classic Caribbean flavor combination is loaded with garlic and balanced by citrus, olive oil and oregano.
- 1½ cups orange juice
- ½ cup lime juice
- 8 cloves garlic
- 1 onion, chopped
- ½ bunch oregano, picked
- 2 tablespoons salt
- ½ cup olive oil
- 1 pork loin roast (3 pounds)
Combine orange juice, lime juice, garlic, onion, oregano and salt in a blender. Puree for 15-20 seconds, then add oil to emulsify.
Lightly score the fat on the top of the pork loin. Place pork loin roast in a resealable plastic bag, add the marinade, squeeze out any excess air and seal. Place in a container to catch any leaks and refrigerate overnight.
Heat grill to medium-high heat. Remove roast from marinade and discard marinade. Grill on all sides to achieve grill marks, then turn heat down to 250°F and cook covered for approximately 1 hour, or until the internal temperature of the roast reaches 145°F.
After grilling, let roast rest 20 minutes before carving.