Monday, October 29, 2012

Cuban Pork Roast with Roasted Cauliflower and Brussel Sprouts

For the second rotisserie meal we thought we would try a pork roast and found many recipes like this one.  Prepare a marinade by mixing 1/3C orange juice, 3T lime juice, 1T ground cumin, 2 cloves of minced garlic, 1T dry oregano and some red pepper flakes to taste.  Butterfly a 2 1/2 lb boneless pork loin and spread 1/2 of the marinade on the meat.  Roll tightly and secure with butchers twine.  Place the roast in a plastic bag with the rest of the marinade and allow it to rest for a couple hours.  Cook on the rotisserie until the meat reaches an internal temperature of 140 degrees, about 1 1/2 hours for our Weber. Place a drip tray under the meat and put some sliced bell pepper and onions in it.  The meat juices dripping on the vegetables as the cook give them a wonderful flavor.  These veggies make a nice addition to a sandwich made with the left over pork.  Toss the cauliflower and brussel sprouts with olive oil to lightly coat them.  Add 2 cloves minced garlic and place in th 450 degree oven for about 15 min.  Then pour on 1/2C orange juice and return to the oven for 10 min or until the vegetables are tender.  We served the meal with a crusty bread and a chilled Rose wine.

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