Yesterday, I posted a Citrus Garlic Vinaigrette recipe.
Today I’ve got Citrus and Garlic Marinated Pork.
This marinade is so simple, but packs such a big flavor punch. It gets most of its flavor from some cilantro, an orange, a few limes, and some garlic. A dash of cumin adds depth, and, as always, salt and pepper add their two cents.
A certain Cuban dish inspired me to make this pork (keep an eye out for that secret in a few weeks), but this is delicious completely on it’s own. It would be a great addition to a salad, tacos, or just served as is with some veggies on the side.
I will say the dressing from yesterday put it over the top for me. It brings all those juicy, bright citrus flavors you cooked into the loin to the front.
If you make this, snap a pic and tag it #messcountersfp. I’d love to see what you make.
Citrus and Garlic Marinated Pork
One 2-3 lb. pork loin
¼ cup avocado oil (or cooking oil of choice)
1 orange, zested and juiced
2 limes, zested and juiced
¼-1/2 bundle of cilantro (your preference, I use ¼)
8 cloves garlic, minced or grated
1 tbsp ground cumin
2 tsp Mexican oregano
Salt and pepper, to taste (I used about 1 tsp each)
Combine everything but the pork in a small bowl. Mix well.
Place the pork loin in a plastic storage bag just large enough for it, and pour the marinade over. Make sure the marinade is coating the pork loin, and squeeze out any excess air. Allow the pork to marinate a few hours, or overnight.
Preheat oven to 425°. Allow pork to sit on counter while the oven heats, and prepare a baking sheet with a cookie rack. Spray the cookie rack if desired (I didn’t need to).
When the oven is preheated, place the pork loin fat side up on the cookie rack. Reserve the marinade. Roast in oven for about 45 minutes, or until done to your liking, basting once with the reserved marinade halfway through. Discard any remaining marinade.
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