Home > Low Carbohydrate > Lamb and Pork > Cuban Pork Loin Roast

Cuban Pork Loin Roast

A great way to prepare a pork roast is to marinate it in a tart mixture that includes many of the ingredients typically found in Cuban cuisine. This marinade also tenderizes the meat, resulting in a richly flavorful and succulent low-carbohydrate delight. Serve with Zucchini and Green Olive Medley.

Image of Cuban Pork Loin Roast

⅓ cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1 large clove garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon coarse salt
teaspoon freshly ground pepper
1 pork loin boneless roast (3 pounds), trimmed and tied


Serves: 8


To make the Orange Juice Marinade, combine all the ingredients ex­cept the pork in a large resealable plastic bag and blend well.

Add the pork roast and turn to coat all over. Seal the bag, and re­frigerate for several hours or overnight, turning the pork at least once.

Preheat oven to 325 degrees F. Place the pork roast in a roasting pan and pour the marinade over the top. Bake, basting with the pan juices occasionally, for 2 hours or until a meat thermometer inserted into the center of the pork registers 145 to 150 degrees F. (Add additional orange juice to the roasting pan if it becomes dry.) Transfer the pork to a carving board and cover loosely with foil. Cool at least 10 min­utes before carving it into thin slices.

To serve, place overlapping slices of pork on each of eight dinner plates, dividing evenly among the servings.


3g carbohydrates, 369 calories, 52g protein, 15g fat, 0g dietary fiber, 459mg sodium, 133mg cholesterol

Related food category: