Recipe of the Week: Garlic-Lime Pork Roast
This recipe is a spin-off of one of my favorite Christmas traditions.
Growing up in Miami, my family's biggest Christmas celebration always was on Christmas Eve—or"Noche Buena."
In the Cuban culture, families get together on Christmas Eve for a massive pig roast with many, many side dishes.
Ever since I moved to Pittsburgh almost 10 years ago, Christmas meals have been more traditional—turkey, ham, mashed potatoes—given that it's too cold to sit outside and cook a whole pig and it's just not that common around here.
On New Years, however, my family tends to eat some sort of pork-based meal, and I wanted to share one of my favorite recipes with you. It's definitely not a whole pig—and it doesn't take a whole day to cook—but it's just as tasty.
Happy Holidays and Feliz Navidad!
What you need:
A boneless pork loin
1 garlic bulb
1 teaspoon to 1 tablespoon of cumin
What to do:
- Preheat oven to 350 degrees.
- Peel all of the garlic cloves on the bulb. Place them in a food processor with the juice of two limes and the cumin. Blend until everything is mixed together.
- Put the pork loin in a shallow baking dish with a bit of water at the bottom (to prevent the pork from drying out—it also helps make a little juice). Pierce the pork a couple of times.
- Pour the garlic, lime and cumin mixture on top of the pork loin.
- Cover with aluminum foil and cook it in the oven for two to three hours.