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Saturday, April 04, 2009

Cuban Marinated Pork Loin

Seasonal Recipe of the Week
This is the story about how I got married the second time. I met this man named Jim online, and we started corresponding, then we started dating about 3 weeks later. On our third date I suggested I cook him a meal. So we went to the King Kullen supermarket in Hicksville Long Island where Jim lived, and I prepared a stuffed loin of pork rice and broccoli. Jim said he knew we were destined to be together after the first bite, and the rest is history.

The funny part is the next day he said to me "what are you making tonight?" And I said, “What are you talking about?” He said “I eat dinner every night” and I said, “I don’t!” I basically lived on cereal, yogurt, fruit, and cookies at that point. Long story short, I have been cooking dinner ever since and I love it. So pork is special to me. Here is a pork recipe with a Cuban flair, try it; it could change your life!

6 cloves garlic
4 scallions, minced
1/2 cup pine nuts
1 Jalapeno, seeds removed and chopped
2 cups chopped cilantro leaves
2/3 cup good olive oil
1/2 cup plus 3 tablespoons fresh lime juice
1/3 cup pitted Niscoise olives, chopped
Salt and pepper to taste
1 boneless, four pound pork loin
1/2 cup fresh grapefruit juice
1/2 cup fresh orange juice
1/2 cup hot pepper jelly

The day before you want to serve this, prepare the filling and the marinade. Place the garlic, scallions, pine nuts, Jalapeno, and cilantro in the food processor fitted with the steel blade and process till it forms a thick paste. With the machine running, slowly add the oil in a thin stream through the top. Remove filling to a bowl and add the 1/2 cup of lime juice, olives, salt and pepper to taste. If the pork roast is tied, untie and open up. Spread 2/3 of the garlic coriander paste over the meat re-roll and tie back up. Stir the remaining grapefruit juice, orange juice, and remaining 3 tablespoons lime juice into remaining paste. Now make shallow incisions in the pork all over, place in roasting pan and pour remaining marinade over pork. Let marinate in refrigerator overnight, covered, turning occasionally.

Preheat oven to 375 and roast the loin, uncovered, basting occasionally for 1 3/4 hours. Brush roast with hot pepper jelly and cook 15 minutes more. Let rest 10 minutes before slicing. This should serve 8 people.