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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Sensationally good with chunky mashed potatoes. Needs to marinate for 1 day for best flavour. Ingredients:
6 cloves garlic |
4 scallions, with tops minced |
1/2 cup pine nuts |
1 jalapeno, seeded,minced |
2 cups minced fresh cilantro leaves |
2/3 cup olive oil |
3 tablespoons fresh lime juice |
1/3 cup kalamata olive, pitted and minced |
salt & freshly ground black pepper |
4 lbs boneless pork loin roast |
1/2 cup fresh grapefruit juice |
1/2 cup fresh orange juice |
1/2 cup fresh lime juice |
1/2 cup hot pepper jelly |
Directions:
1. Combine the garlic, scallions, pine nuts, jalapeno and cilantro in a food processor and process to a thick paste.
2. Add the olive oil gradually, processing constantly.
3. Combine with the lime juice, olives, salt and pepper in a small bowl.
4. Unroll the roast if it has been tied and spread with 2/3 of the cilantro paste.
5. Reroll the roast and tie with string.
6. Make shallow incisions over the surface of the roast with the tip of a sharp knife.
7. Place in a shallow dish.
8. Stir the grapefruit juice, orange juice and lime juice into the remaining cilantro paste.
9. Pour over the roast.
10. Marinate, covered, in the refrigerator for 24 hours, turning occasionally.
11. Preheat oven to 375F.
12. Drain the roast, reserving the marinade.
13. Place the roast in a roasting pan.
14. Roast for 1 3/4 hours, basting occasionally with the reserved marinade.
15. Brush the roast with the pepper jelly and roast for 15 minutes longer or until done to taste.
16. Remove the roast to a platter and let stand for 10 minutes.
17. Cut into 1/2-inch slices and serve.
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