Caribbean Pork Roast

 

1

cup orange juice

1/2

cup lime juice

1 1/2

teaspoons ground cumin

1 1/2

teaspoons red pepper sauce

3/4

teaspoon ground allspice

1

medium green bell pepper, cut into 8 pieces

1

medium onion, cut into quarters

4

cloves garlic, finely chopped

1

boneless pork center loin roast (2 to 2 1/2 lb)

Salt and pepper, if desired

Reserved marinade

1 1/2

teaspoons sugar

1/2

teaspoon salt

• 1 In blender or food processor, place marinade ingredients. Cover; blend on medium speed until smooth.
• 2 Remove fat from pork. Pierce pork deeply in several places with meat fork or skewer; place in heavy resealable plastic food-storage bag. Pour marinade over pork. Seal bag; place in dish. Refrigerate, turning bag occasionally, at least 4 hours but no longer than 24 hours.
• 3 Heat oven to 325°F. Remove pork from marinade; reserve and refrigerate marinade. Sprinkle pork with salt and pepper; place on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork. Bake uncovered 1 hour to 1 hour 30 minutes for medium doneness (160°F). Remove pork from pan. Cover; let stand about 15 minutes before slicing.
• 4 In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is slightly thickened. Serve sauce with pork.