Delicious, tender, low sodium pork loin roast with a Caribbean flavor.
- 1½ - 2 pounds boneless pork loin, in one piece with any silver skin sliced off
- 2 Tbsp olive oil
- 1 cup orange juice OR lemon juice (OR half cup of each)
- ½ cup fresh lime juice
- 3 Tbsp dried chopped cilantro, OR ½ cup fresh cilantro leaves, finely chopped
- 1 Tbsp dried chopped mint, OR 2 Tbsp lightly packed mint leaves, finely chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano OR ½ Tbsp fresh oregano leaves, finely chopped
- 1 tsp ground cumin
- 1 tsp Mrs Dash Chicken Grilling seasoning
- In a gallon-sized resealable plastic bag, combine all of the citrus marinade ingredients. Shake and squeeze the bag to mix the marinade thoroughly.
- Using a sharp knife, poke holes all over the pork. Add the pork to the bag. Turn and squeeze the bag until the pork is evenly coated with the marinade. Close the bag, place it in a baking dish, and put it in the refrigerator for at least 4 hours or up to 12 hours.
- Remove the bag from the refrigerator and let it sit unopened on the kitchen counter for 30 minutes to let the pork warm to room temperature.
- Preheat the oven to 300 degrees F.
- While the oven is preheating, heat the 2 Tbsp olive oil in a medium Dutch oven or covered oven-safe skillet over medium-high heat. Remove pork from marinade, reserving the marinade. Brown the pork on all sides, about 10 minutes.
- Remove from heat, turn the pork so the side with the most fat is on top and pour the reserved marinade over the pork. Cover and place in the preheated oven.
- Roast until a meat thermometer inserted in the thickest part of the pork loin reads 145 degrees F, about 20 minutes per pound, spooning marinade over the pork every 20 minutes or so.
- After the roast is cooked, remove from the oven, transfer to a cutting board, cover with aluminum foil and let it rest at least 10 minutes before slicing.
According to our estimates, one serving from this recipe will contain 55 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 55 mg of sodium per serving implies that this recipe provides:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
