Slow Cook

Roasted Pork Loin w/ LimeĀ [Experiment]

July 29, 2012
Author Notes

OK so I am posting this because my notes say my family loved it. I wrote on a card "Roasted Pork Loin for Carnitas" with no mention of where I found it. I vaguely remember finding a recipe online that had two parts and I was too lazy to make a dry rub so I consolidated the recipe. But now i cannot find such a recipe online. Anyway, long story short, I will make this again and tweak/correct it. —Sadassa_Ulna

  • Serves 6-8
Ingredients
  • 1 4-5 pound pork loin
  • 1/4 cup oil
  • 6 cloves garlic
  • 1 teaspoon salt
  • 1/4 cup fresh lime juice
  • zest of 2 limes
  • 2 tablespoons sugar
  • 1 teaspoon ground dried coriander
  • 1 teaspoon ground black pepper
In This Recipe
Directions
  1. Thoroughly mix all ingredients except pork loin in small roasting pan; add pork and cover. Refrigerate 2-4 hours turning at least once.
  2. Remove top rack from oven and heat to 450 degrees F. Place uncovered roast in oven with FAT SIDE UP and roast 15 minutes. Flip and roast 15 more minutes.
  3. Reduce oven to 300 degrees and flip back to FAT SIDE UP.
  4. Bake another 1-1/2. Remove from oven and tent with foil, use thermometer to confirm center is at or above 150 degrees F. Let stand 15 minutes before cutting.
  5. Would chunks of shoulder work better than whole loin?

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Review
Sadassa_Ulna

Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.