Caribbean Pork Loin Roast with Pineapple and Vegetables
The best way to cook a pork loin roast is to keep it simple. All that is needed to cook a great pork roast is to soak it in a marinade, add a few spices and vegetable and allow the meat to bake slowly. In actual fact, when you roast a pork loin roast slowly it will guarantee tender, moist meat.
This recipe is easy to make and requires just few ingredients. This simple, delicious pork can be sliced, dribbled with gravy and served with a variety of foods such as rice and plantains, kidney or black beans or it can be shredded and served on toasted Cuban bread with gravy.
Serve immediately with vegetables and pineapple.
- 1 cup pineapple, sliced into quarters (reserve juice)
- 3 tablespoons packed brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon dried thyme
- 1/8 teaspoon red pepper, to taste
- 3 garlic cloves, minced
- 4 pounds boneless pork loin roast
- 2 onions; cut into wedges
- 1/2 cup carrots, cut into wedges
- 1 cup peeled potatoes, cut into wedges
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper, to taste
- Drain the pineapple, reserve 1/2 cup juice for the marinade.
- In a colander bowl, mix reserved pineapple juice, brown sugar, cumin, cinnamon, thyme, red pepper and garlic.
- Put the pork loin roast into a plastic bag. Pour the marinade over the pork loin. Seal the bag tightly and put the meat in a large bowl. Refrigerate for up to 6 hours, overnight is even better. On occasion, rotate the bag so the marinade coats the meat and soaks up the flavor of the marinade.
- Preheat oven to 350°F
- Cut the onion, carrots, pineapple and potatoes.
- Remove roast from marinade and place it in a 9″ x 13″ roasting pan. Throw away the marinade.
- Arrange the onions, carrots, pineapple and potatoes around the roast. Dash the meat and vegetables with salt and pepper, to taste. Cover the roasting pan with a lid. Bake 1 hour.
- Carefully remove the lid then bake another 15-30 minutes or until done. Roast until meat thermometer inserted into the center of the roast reaches 155°F.
- Allow the roast to stand 10 minutes before carving. Cut into thin slices or desired thickness.
- Serve immediately with pineapple and vegetables.
- Cover and refrigerate any leftovers. The roast will keep up to 4 days. It is great by itself with the vegetables, for sandwiches with Cuban bread and gravy or stuffed in pita bread with some greens.
You can substitute the potatoes for yams or sweet potatoes for a tangy yet sweet dish. You can also add favorite spices such as coriander, oregano, cloves, ginger, nutmeg, allspice and orange peel. As well, you can add other ingredients such as celery, bell pepper, mango chutney or rum. For full bodied flavor, marinate the pork loin roast overnight instead of 6 hours.
- Quart colander bowl
- Large bowl
- 9″ x 13″ roasting pan
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