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home > recipes > meat > spanish roast pork
from US 4-lb roast pork loin 2 quarts lemon juice 2 cups sour orange juice or 1 cup sweet orange juice 24 cloves garlic 4 tbs fresh oregano 4 tbs fresh parseley 2 tbs coarse salt 2 tsp black pepper 1/2 cup olive oil Add all of the mojo ingredients to a blender, using several batches to complete the mixture. Blend until pureed. Reserve half of the mixture for sauce for pork and yuca. Pierce the pork with a fork all over. Place the pork in a large plastic bag and pour in half of the mojo mixture. Seal bag, and place in refrigerator 24 hours. Next day, remove pork and place in 325 deg F oven and roast at 30 min/pound or use meat thermometer. Allow pork to rest 30 minutes before carving. Serve with mojo sauce.

Spanish Roast Pork


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keyword: spanish
keyword: roast
ethnicity: spanish
recipes for meat
recipes by WolfCave
Email Address:
(posted November 9, 2005)

from US

4-lb
roast pork loin
2 quarts
lemon juice
2 cups
sour orange juice or 1 cup sweet orange juice
24 cloves
garlic
4 tbs fresh
oregano
4 tbs fresh parseley
2 tbs
coarse salt
2 tsp black pepper
1/2 cup
olive oil

Add all of the mojo ingredients to a
blender, using several batches to complete the mixture. Blend until pureed. Reserve half of the mixture for sauce for pork and yuca. Pierce the pork with a fork all over. Place the pork in a large plastic bag and pour in half of the mojo mixture. Seal bag, and place in refrigerator 24 hours. Next day, remove pork and place in 325 deg F oven and roast at 30 min/pound or use meat
thermometer. Allow pork to rest 30 minutes before carving. Serve with mojo sauce.



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