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Cuban-Style Roast Pork


  • 2 pounds boneless, center-cut pork loin roast

  • 1/2 cup extra virgin olive oil (EVOO)

  • 2 cloves garlic, minced to a paste

  • Pinch of salt

  • 1 tablespoon dried oregano

  • 1 cup orange juice

  • 1/2 cup lime juice

  • 1 large onion, minced


Make the marinade: heat a small nonstick skillet over medium-high heat with EVOO. Add garlic, salt, oregano, orange juice, lime juice and onion, and whisk until heated through.

Pierce pork roast as many times as you can with a sharp knife or fork. Pour marinade mixture (reserving a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours.

Using a suitable roasting pan, sprinkle remaining marinade over pork and cook uncovered at 325°F. Roast until completely cooked (140-145°F internal temperature), about 40 minutes, basting occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Save and sprinkle some juice onto the pork if you put it in the Cuban sandwiches.