Roast Pork Loin Braziliana with Chilies and Ginger

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

You’ll definitely want to keep this spicy and aromatic pork dish in your repertoire. To follow through on the tropical theme, serve with rice mixed with toasted coconut and raisins, bitter greens like kale or chard cut into fine strips and braised with onions, garlic, and a pinch of hot pepper, and grilled pineapple or fried bananas.


  • 1 pork loin roast on the bone, 4 to 5 pounds
  • 4 large garlic cloves, cut into slivers



Preheat the oven to 400 degrees. Cut shallow incisions in the roast between the meat and the bones and insert a garlic sliver into each one. Mix the ginger, minced garlic, jalapeños, lemon juice, parsley, and olive oil into a paste and rub over the pork roast. Place