Puerco Asado

Name: Puerco Asado (Roast Pork Loin)
Yield: Serves 4 to 6
Cuisine: Cuba
Ingredients: ½ cup fresh bitter orange juice, or ¼ cup regular orange and ¼ cup fresh lime juice; ½ to 1 cup dry sherry or dry white wine; 1 (2½- to 3-pound) boneless center-cut pork loin roast; ¼ teaspoon freshly ground black pepper (optional); 6 cloves garlic, peeled; 1 large onion, sliced into thick rings; ½ teaspoon ground cumin; 1 teaspoon dried oregano leaves; 1 tablespoon butter (optional); 1 tablespoon salt

Roast Pork Loin

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

Traditionally, a whole roast suckling pig is served for family gatherings on Nochebuena (Christmas Eve), but for today’s smaller families, a roast loin of pork prepared in the same traditional way is just as festive and a bit more manageable.

Ingredients

1 (2½- to 3-pound) boneless center-cut pork loin roast
6 cloves garlic, peeled

Americas
Cuba
Havana
Main course
Christmas
Caribbean
Gluten-free

Method

Pierce the roast all over with the tip of sharp paring knife to a depth of about ½ inch to allow the seasonings to penetrate the meat.

Crush the garlic in a garlic press into a small mixing bowl. Add the salt, oregano, cumin, and pepper and mash together with fork to make a paste. Place the roa