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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 491.6
  • Total Fat: 36.4 g
  • Cholesterol: 106.5 mg
  • Sodium: 147.5 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 28.2 g

View full nutritional breakdown of Slow Roasted Pork with Citrus and Garlic calories by ingredient
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Slow Roasted Pork with Citrus and Garlic

Submitted by: CMYANG

Introduction

Adapted from food network magazine. Adapted from food network magazine.
Number of Servings: 8

Ingredients

    5 cloves garlic
    2 Tbsp. fresh oregano
    1 Tbsp. fresh thyme
    1 Tbsp. coriander seeds
    2 teaspoons cumin seeds
    4 bay leaves
    salt and pepper
    1 3-4 lb. pork roast
    juice of 3 oranges (peels reserved)
    juice of 2 lemons (peels reserved)
    juice of 2 limes (peels reserved
    1/4 cup worcestershire sauce
    1/4 cup extra-virgin olive oil
    2 onions, thinly sliced

Directions

1. Pulse the garlic, oregano, thyme, coriander, cumin seeds, bay leaves, 1 Tbsp. salt, and 1 tsp pepper ina food processor or blender to make thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice past over the pork and into the slits.

2. Mix the citrus juices, worcestershire sauce, and olive oil in a large bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.

3. preheat oven to 450F. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a oarge roasting pan (reserve the marinade and onions); roast uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350F and roast 2 more hours.

4. Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.

Serving Size: Makes 8 4-oz servings

Number of Servings: 8

Recipe submitted by SparkPeople user CMYANG.






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