Recipe - Cubbisons Caesar Salad

3 Cloves garlic
1 tablespoon Orange zest; grated
1 One half teaspoon Dried oregano
1 teaspoon Salt
6 Whole black peppercorns
1 cup Orange juice
2 pound Boneless center pork loin
roast
One fourth cup Fresh lemon juice

Prep: 10 min, Marinate: 1:00, Cook: 1:50.

Combine first 5 ingredients in a food processor or blender and blend until
finely chopped. Add half the orange juice and process. Pierce pork all over
with a sharp knife or fork. Place pork roast in a large Dutch oven or
flameproof casserole dish.

Rub garlic mixture over. Cover and marinate in refrigerator 1 hour. Preheat
oven to 325øF. Pour remaining orange and lemon juice around pork. Cover
Dutch oven, place in oven and roast 20 minutes per pound, basting
occasionally. Transfer pork to a large baking pan. Set Dutch oven aside,
reserving pan juices. Increase oven temperature to 400øF. Roast pork about
30 minutes, uncovered, until brown and thermometer inserted into center
registers 160øF. Remove from oven, tent loosely with foil and let stand 10
minutes. Place Dutch oven with pan juices over medium high heat and bring
to a boil. Simmer 57 minutes until liquid is reduced by about one half.
Slice pork roast across the grain and serve immediately with sauce.

This recipe serves 8 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 8.

Posted to recipeludigest Volume 01 Number 632 by molony molony@scsn.net
on Jan 29, 1998